Whole Wheat Camp Pancakes
A dry mix that only needs water and a pan. Whole wheat, so breakfast holds until lunch.
- calories
- 420
- weight
- 3.5 oz
- cal / oz
- 120
- protein
- 15 g
- serves
- 8, scales
- prep
- 5 min
- cook
- 15 min
- total time
- 20 min
- water
- 180 ml cold
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Canister stove
- Campfire coals
- Grill grate
- Car camping
- Basecamp
- Canoe / raft
- Backpacking
- Vegetarian
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Whole wheat flour | 4 cups | or whole wheat pancake flour |
|---|---|---|
| Baking powder | 3 tbsp | |
| Salt | 1 tsp | |
| Cinnamon | 4 tsp | |
| Sugar | 4 tsp | |
| Skim milk powder | 1 1/3 cups | |
| Whole egg powder | 4 tbsp | OvaEasy holds up best |
| Oil or butter | for the pan | |
| Vanilla extract | a splash | optional, carried in a small jar |
Method
- At home, whisk all the dry ingredients together and bag the mix.
- In camp, scoop about 1/4 cup of mix per person into your pot or a wide-mouth bottle.
- Add cold water a little at a time and stir until it pours slowly off the spoon. Roughly equal volumes of mix and water, but go by feel.
- Add the vanilla if you brought it. Let the batter sit two or three minutes so the flour takes on water.
- Grease a hot pan over a low flame. Whole wheat scorches faster than white flour, so keep the heat down.
- Pour, wait for the surface to go dull and the edges to firm, then flip once. Second side is quicker.
Everything here is a powder, which is the whole point. Milk powder and egg powder do the job of the fridge ingredients in a home pancake recipe, and they weigh almost nothing once the water is gone. The mix goes together at home in five minutes and then sits in a bag until you want it.
Whole wheat is the reason this holds you past mid-morning, but it also drinks more water than white flour and browns sooner. Let the batter rest a couple of minutes before it hits the pan, and run the stove lower than feels right. Three tablespoons of baking powder across four cups of flour sounds heavy; it is what keeps a whole-grain batter from cooking flat.
Packing
Mix the whole batch at home into one bag, or split it into per-meal bags of 1/4 cup per person. A wide-mouth water bottle doubles as the mixing vessel and saves washing the pot before you cook in it.
Variations
- Stir dried blueberries or chopped dates into the batter before pouring.
- Swap in powdered coconut milk for the skim milk powder to make it dairy-free.
- Skip the egg powder and add a tablespoon of ground flax per cup of mix if you would rather not carry eggs.
https://www.canoetripping.net/threads/whole-wheat-healthy-pancakes.708