Favorite Recipes: Protein Packed Pancakes
pROTEIN PACKED PANCAKES
It’s such a treat to wake up in the woods to pancakes sizzling on the griddle! While most store brand pancake mixes leave your stomach growling just an hour into your hike or climb, these nearly gluten-free cakes are packed with protein and whole foods, allowing you to make it to the summit before needing to stop for lunch.
We often make them in our camper or
while car camping, but have also taken them into the backcountry by
strategically mixing the dry ingredients and wet ingredients (stored
separately) ahead of time.
Ingredients & Instructions
Mix the dry ingredients together:
- ¾ cup oatmeal (whole oats, not quick oats)
- ¼ cup all-purpose flour (works well with GF)
- ½ TBSP sugar
- ½ tsp baking soda
- ½ tsp salt
Then, add the wet ingredients:
- ½ cup plain Greek yogurt
- ½ cup lowfat milk (can be non-dairy)
- 1 TBSP coconut oil
- 1 egg
- Add nuts, fresh bananas or blueberries, chocolate chips, etc. for some extra fun flavors and crunch (sometimes we just add trail mix!).
- Use 1/4 cup of mix per pancake and cook up on a griddle.
- Add your favorite syrup and enjoy!
Hutch, the backcountry MacGyver, fashioned this potset koozie, lid and base, to keeps the pancakes (and everything else) toasty warm while the rest are still cooking! It is made out of a windshield sunshade and ducting tape. Genius!
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