On the sweet versus savory breakfast debate, I tend to argue for eggs. There is something about huevos rancheros or sweet potato hash—especially on wintry weekend mornings—that is hard to beat.
For pancakes, though, I will occasionally make an exception. This recipe swaps whole grains, nuts, and maple syrup for the typical white flour and sugar, making these a bit more hearty and satisfying, which is important for me if I’m going to spend the afternoon hiking (or shoveling snow at home). Leftovers make a great stand-in for bread in an almond butter sandwich.
Want to make these pancakes in the wild? Read our tips for winter camping.
Recipe yields 10 3-inch pancakes
*You can either purchase (I like Bob’s Red Mill), or make your own. To make, process almonds in a food processor until you have a fine meal. Measure after processing.
**Both quick-cooking and old-fashioned gluten free oats are typically available. While either will work- old fashioned will give the pancakes a bit more texture, quick-cooking will absorb more liquid and thicken the batter.
If desired, pre-measure the dry ingredients (almond meal, gf oats, baking powder and salt) in a jar, seal, and pack for ease of use.
Peel the bananas and break into pieces. Place in the bowl. Using the fork, mash the bananas well. To the bananas, add 2 tablespoons maple syrup and 2 eggs. Mix well. Add the almond meal, gf oats, baking powder, and salt. Mix until combined.
Turn on the stove & place the cast iron pan over a low flame to let it heat up for a few minutes. When the pan is ready, add a small amount of coconut oil to the pan. If there is excess pooling on the side, wipe it off – tool much oil will make the pancakes lose their shape. Working in batches, use the ¼ cup measure or cookie scoop to add batter to the hot pan – on an 10’’ skillet, I can fit up to three pancakes at a time. Cook for roughly 3 minutes on the first side (will change slightly based on the heat of your pan), flip, then cook an additional 1 ½ minutes. Repeat with remaining batter.
Serve with maple syrup, sliced bananas – or my personal favorite, almond butter. Leftovers pack well and would make an excellent snack for the trail.
Annaliese is a freelance photographer and illustrator, making media of all sorts at If So Studio. She has over ten years experience in the food industry, and a Master of Liberal Arts in Gastronomy from Boston University. Find more online at ifsostudio.com or on Instagram @admaree.
Hipcamp Hosts take pride in their land, caring for it and sharing it with the Hipcamp community. But beyond their…
Now more than ever, it’s important to appreciate the time we get to spend outdoors and care for our environment.…