Vegan Bannock

A healthy take on a family favourite

Vegan Bannock

I decided to take a moment to share a tradition from my Metis roots. I love attending powwows where you can spend a day or two immersed in Indigenous culture and try some traditional fry bread, or bannock.

This is my take on an old family favourite. It’s baked and doesn’t contain a lot of oil. This fry bread is perfect for Sunday morning breakfast or tea time. You can also use the dough to wrap around long green branches and bake over a hot fire while sharing stories. It’s like roasting marshmallows, but cooler.


  • 3 cups premixed cake flour (Or make a substitute: Measure 1 level cup of all-purpose flour, remove 2 Tbsp. of the flour and then place the flour into a bowl. Add 2 tsp. of cornstarch to the all-purpose flour. Whisk together to combine.)
  • 3 Tbsp. granulated organic cane sugar
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 1/2 block/lb of vegan butter spread 
  • 1 cup dairy-free milk
  • Jam/honey/agave nectar for topping


  1. Preheat the oven to 425 F.
  2. Mix dry ingredients together in a bowl.
  3. Add butter and mix by hand until crumbled.
  4. Slowly add milk until dough forms but is not sticky/runny. (Add a little flour if the mixture is too wet).
  5. Knead (folding) for 2 minutes into a ball.
  6. Spread in circular formation about 1/2 an inch thick on a cookie sheet. 
  7. Bake for 20 minutes or until browned.
  8. Serve warm with jam or agave nectar.

Nutrition facts per serving: Calories 430; protein 12.8 g; fat 3.1 g; carbs 47 g. 

Read This Story in Our 30th Anniversary Digital Edition
Celebrate 30 years of Canada’s best health and fitness publication!

Explore future trends in health, fitness and food in this special 30th anniversary edition. Find our favourite tech and kitchen must-haves, then work out with two of IMPACT Magazine’s Canada’s Top Fitness Trainers before making one of our delicious plant-based recipes – all inside this issue!