Hearty Camping Pancakes
This hearty pancake recipe is perfect for camping, fueling your next outdoor adventure.
Ingredients
Dry Ingredients
- 3/4 cup whole wheat pastry flour
- 1/4 cup old fashioned rolled oats
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup nuts, I used roasted hazelnuts, chopped
Wet Ingredients
- 1 cup milk
- 1 large egg
- 2 tablespoons organic canola or avocado oil or melted butter
Toppings
- 1/2 cup maple syrup
- 2 tablespoons roasted hazelnuts
- 1 cup fresh cherries*
Instructions
- Before you leave home, mix together the dry ingredients and dump into a plastic baggie.
- Turn on your camp stove and heat up a cast iron skillet. In a quart sized rigid plastic container shake up the wet ingredients. Add in the dry ingredients and shake up some more. It can be a little lumpy still.
- Add a little oil or butter to the hot skillet then pour the batter out in circles. About 2-3 pancakes at a time. Once the pancakes start to bubble then flip. Cook for another 30 seconds to a minute then remove to a plate. Repeat with remaining batter.
- Serve pancakes hot as they come off the skillet. Top with maple syrup, extra nuts and cherries.
Notes
Whole wheat pastry flour works best with this recipe (don't sub regular Whole Wheat Flour). All purpose flour may also be used. Use whatever nuts and fruit you have on hand but if the fruit has more or less liquid than the ones I use, you may need to adjust the flour.
Sometimes I use frozen cherries to top these pancakes and we heat them up with some maple syrup and pour them over the pancakes hot.