Fluffy Pancakes
Lactose free, gluten free & vegan option available.
Who doesn’t love pancakes for breakfast? This recipe is one of our all time favourite breakfasts on trail. Quick and easy to prepare, it is also great fun to make!
Ingredients
Serves 1
Base mix:
- 2/3 cup flour
- 2.5 Tbsp milk powder
- 1 Tbsp chocolate chips (optional)
- 0.75 Tbsp caster sugar
- 1/2 tsp baking powder
Other:
- 1 Tbsp maple syrup
- 1 Tbsp blueberries
- 20g ghee
Method
Before hiking:
- Place all ingredients for the base mix in one zip lock. Keep the maple syrup, blueberries and ghee separate containers. Make sure the containers are oil tight, otherwise they will leak.
When hiking:
- Slowly add 200ml water to your base mix. Stir through to combine, trying to avoid any lumps.
- Heat your pan on a low heat, melting a bit of ghee to make it non stick.
- Place some of the pancake mix in the pan.
- Wait until you can see some small bubbles appearing on the pancake before flipping it.
- Remove from the heat and top with maple syrup and blueberries.
- Place more ghee in the pan before cooking the next round of pancakes.
- Enjoy!
Notes
Maple syrup: Maple syrup is a fantastic topping for pancakes. It also works great with honey, nuts, dried banana chips or freeze dried strawberries.
Blueberries: Dried blueberries are best for hiking, but if you have the capacity to carry fresh ones then why not!
Gluten free: This recipe can be made gluten free using gluten free flour.
Vegan: The milk powder in this recipe can be substituted with soy milk powder for a vegan alternative.
