Camping Pancakes Recipes
CAMPING PANCAKES
Make and share this Camping Pancakes recipe from Food.com.
Provided by Bone Man
Categories Breakfast
Time 15m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Mix the ingredients, except for the powdered sugar and the canola oil, into a batter, adding only enough milk to make the batter thin.
- Cook on a hot, oiled griddle or no-stick pan, over medium-high heat, turning once to brown both sides.
- Plate up individual servings on pre-heated plates and sprinkle the powdered sugar on each serving.
- Offer butter and syrup at the table.
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- Add all of the dry mix ingredients to a high-speed blender and blend until the oats form a fine flour, about 30 to 40 seconds. Transfer this mix to a glass jar or container and seal tightly. Pack the dry mix and wet ingredients with your camping supplies, along with any additional toppings you desire.
- Add the dry mix to a large bowl, then pour in the plant milk and vinegar and stir well. The mixes should combine to form an even, thick batter.
- Pour about 1/3 cup of the batter onto a nonstick skillet* over medium heat and cook each side for about 2-3 minutes, depending on personal preference. The pancakes will be ready to flip once the edges darken and bubbles rise to the surface of the batter and pop. (Note: I used a new nonstick skillet for this recipe and did not need to use any oil. If your pan is older, you will need to grease it with a neutral oil of your choice)
- Repeat the process with the remaining pancake batter. The oats will gradually absorb more liquid with time and thicken the batter; if you find your batter to be too thick, add an extra splash of plant milk (or water in a pinch) to thin the mixture out to its previous state.
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- Premix the essentials at home. Milk mixture (Wet) In a wide-mouth Nalgene or similar water bottle, mix: 1 1/2 cups of milk. 1/2 tsp of vanilla. 1/2 cup oil. 1/4 to 1/2 of water, depending on the thickness you prefer.
- Add the eggs to the wet milk mixture. Tip: If you are prepping ingredients at home and you’ll be cooking the pancakes within 4 days (or 96 hours), you can go ahead and add the eggs to the wet mixture ahead of time, making it even faster.
- Flip the pancake. Tip: Notice how lumpy the batter is? You will have lumps of the dry mix visible throughout the pancake. This is good and is what you want to see.
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