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Tasty breakfast while backpacking. Light to carry and much more satisfying than a pack of instant oatmeal. Serve with yogurt, maple syrup, or brown sugar.

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Recipe Summary test

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
4
Yield:
4 large pancakes
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine whole wheat flour, dried apples, dry milk, powdered eggs, and baking powder in a large resealable plastic bag. Seal and shake until well combined. Pour water and vegetable oil into small lidded containers.

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  • Pour water over the whole wheat flour mixture when you're on the trail. Mix just until combined.

  • Heat a cast iron skillet over a camp stove. Grease with oil. Drop batter by large spoonfuls into the skillet and cook until bubbles appear on the surface, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.

Cook's Note:

Substitute dried peaches or pears for the apples if desired.

Nutrition Facts

386 calories; protein 19.4g; carbohydrates 68.3g; fat 6g; cholesterol 60.2mg; sodium 428.9mg. Full Nutrition
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