Prep 10M | Bake 25M | Enjoy in 45M
You can eat bannock for breakfast with this classic-with-a-twist Indigenous recipe. This recipe uses the oven, but there’s nothing like bannock over a warm fire! Try it on your next camping trip. This recipe is part of our August meal plan.
3 cups all-purpose flour
1 tsp salt
4 tsp baking powder
½ tsp baking soda
1 ¼ cups buttermilk
3 tbsp maple syrup
¼ cup salted butter, melted
- Preheat oven to 350°F.
- In a medium bowl, whisk together flour, salt, baking powder and baking soda.
- In a small bowl combine buttermilk and maple syrup.
- Make a well in the center of flour mixture. Add buttermilk mixture and melted butter and stir with a spatula just until combined. Using floured hands, gather dough into a ball.
- Turn out dough onto a lightly floured surface and knead gently 8-10 times. Do not over-knead.
- Pat dough into a flat circle ¾ inch thick.
- Place on a parchment paper-lined baking sheet and bake, flipping once halfway through baking time, until lightly browned, about 25-30 minutes.
- Transfer to a wire rack to cool.
- Serve and enjoy!
Nutritional analysis per serving
8 g fat
6 g protein
43 g carbohydrate (42 g available carbohydrate)
1 g fibre
105 mg sodium