Backpacking Pancakes
Level up your backpacking breakfasts with these easy and delicious pancakes made with whole wheat, cinnamon, and walnuts!
I must say, I am pretty freaking excited about this one. There’s not much that convinces me to want to leave my cozy, warm sleeping bag on a cold morning in the mountains, but for pancakes? I don’t think I could resist.
I tried to make this recipe as easy and quick as possible so that you’re not having to worry about carrying a ton of ingredients with you or taking too much time in the morning to eat your breaky.
I’ve include two options for the pancake mix in this post. 1) Homemade mix made from 5 ingredients only! or 2) Using a pre-made pancake mix like Coyote Pancake/Waffle Mix. And of course, I can’t forget the cinnamon and walnuts because I just love adding them for flavour and a boost of omega-3 and omega-6 fats (from the walnuts).
I’ve also included the option to add dehydrated grated apple. It rehydrates super quick (add 1/4 cup water to 1/2 cup dry apples), only 5-10 minutes, and adds moisture and flavour to the pancakes. So delish!
By including skim milk powder into the homemade pancake mix, you only have to add water to the mix (no milk needed!). So you literally just carry in your pancake mix, use some of your drinking water, and voilà, you have yourself a gourmet backpacking breakfast!
Pancake with grated apple
Instructions
Once you’re good and hungry and ready to start making pancakes, set up your camp stove and warm your pan on medium heat. If you’re not using a non-stick pan, drizzle pan with a little oil or butter. Mix your pancake mix with ~2 cups water and 1/4 cup shredded apple. You can add more or less water depending on how thick you like your pancakes. Spoon 1/2 cup pancake mix onto pan, cook until you see bubbles forming, then flip. Cook until golden brown on both sides, approximately 3-5 minutes each side.
Have you mastered the pancake flip? It took me a few tries to get a picture where the pancake wasn’t smacking me in the face hahah I love having fun when making food because that’s just what cooking is - FUN!
Next comes the toppings!
Get fancy or keep it simple. It really depends how much you’re willing to carry in your backpack.
You can bring fresh fruit (or even dehydrated fruit), nut butter, regular butter, syrup, or whatever you like to eat your pancakes with normally. If you’re really trying to save backpack weight, the pancakes on their own are pretty good! Especially if you add the shredded apple, it adds moisture and flavour right into the pancake!
I’m a sucker for the banana-peanut butter combination. I probably have it every second day, whether that’s on pancakes, toast, waffles, oatmeal, or on it’s own… it’s just SO tasty. AND it provides a great balance of carbs, protein and fat (which we all need for energy and proper body functions)!
What’s your favourite pancake toppings? Let me know below!
Enjoy friends!
More Backpacking Breakfasts
Backpacking Pancakes
Ingredients
- 1 cup whole wheat flour
- 1 tsp sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup skim milk powder
- OR
- 1 cup pre-made pancake mix (eg. Coyote Pancake/Waffle Mix)
- 1/2 tsp cinnamon
- 1/4 cup walnuts
- 1/4 cup rehydrated grated apple* (see notes)
Instructions
- Making the mix: At home, mix together whole wheat flour, sugar, baking powder, salt, skim milk powder, cinnamon, and walnuts. Place in air tight container.
- Dehydrating apple (optional): Grate 1 medium apple, toss with a little lemon juice and spread over dehydrator tray. Dehydrate at 135F for 4-6 hours, until dry. Measure 1/2 cup dry apple into an air tight bag/container.
- Pancake time: Assemble your camp stove and set at medium heat. Pour ~2 cups water into container with pancake mix (or transfer to medium bowl to mix). Amount of water may vary depending on how thick you like your pancake mix (I usually eyeball it).
- Rehydrate grated apple by adding 1/4 cup water to apples and letting it stand for 5-10 minutes, until soft. Drain any excess water. Add to pancake mix, stir.
- Spoon ~1/2 cup pancake mix onto hot pan, wait until you see bubbles forming, then flip. Cook until golden brown on both sides, approximately 3-5 minutes each side.
- Enjoy with your favourite toppings, like peanut butter, banana, and maple syrup. If you're really trying to save on weight in your backpack, the apple pancakes are pretty good just on their own! No toppings needed!
Notes
* Grate 1 medium apple, toss with a little lemon juice and spread over dehydrator tray. Dehydrate at 135F for 4-6 hours, until dry. Measure 1/2 cup dry apple into an air tight bag/container. Add 1/4 cup water to apple to rehydrate. Wait 5-10 minutes until soft. Drain any excess water.
