These sweet-savory Turkey Pancakes with Berry Sauce are sure to bring smiles to anyone at the dinner table who longs for flapjack Sunday. If desired, you can add herby flavor to the pancakes with sage or rosemary instead of thyme and swap out parsnip for grated carrot. Serve with a side salad or a plate of roasted veggies.
TIP: Going plant based? Try using a crumbled meat alternative or even chopped vegan sausage instead of turkey in these savory pancakes.
Turkey Pancakes with Berry Sauce
- 3 tsp grapeseed oil or avocado oil divided
- 3/4 lb ground turkey
- 1 cup grated parsnip
- 1 cup oat flour
- 2 tsp dried thyme
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup + 2 Tbsp milk or non-dairy milk
- 1 large organic egg
- 1 shallot finely chopped
- 2 garlic cloves minced
- 1 1/2 cups fresh or frozen blueberries
- 2 tsp honey
- 2 tsp lemon zest
- 1/4 tsp cinnamon
- In skillet over medium, heat 2 tsp oil. Add turkey and parsnip; heat until turkey is cooked through, breaking up meat as it cooks, about 10 minutes, or when it reaches an internal temperature of 165 F.
- In large bowl, stir together oat flour, thyme, salt, baking powder, and baking soda. In separate bowl, whisk together milk and egg. Add wet ingredients to flour mixture and mix gently until everything is moist. Fold in cooked turkey mixture.
- Return skillet to medium heat and add more oil if needed. Add 1/3 cup batter for each pancake and heat for 3 minutes per side, or until pancakes are set.
- Meanwhile, in small saucepan or skillet over medium, heat 1 tsp oil. Add shallot and garlic; heat for 2 minutes. Place blueberries, honey, lemon zest, cinnamon, and a pinch of salt in pan and bring to boil, reduce heat to medium-low, and simmer, uncovered, for 5 minutes.
- Serve pancakes topped with berry sauce.
Each serving contains: 365 calories; 25 g protein; 12 g total fat (3 g sat. fat); 43 g total carbohydrates (13 g sugars, 7 g fiber); 536 mg sodium