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
- Camp stove
- Cast iron pan
- Medium bowl
- ¼ cup measure or cookie scoop
- Tablespoon measure
- Dishes & utensils for serving
- Oven mitt or towel
- 2 small-medium ripe bananas
- 2 large eggs
- 2 tablespoons maple syrup
- 1 cup almond meal*
- ½ cup gluten-free oats**
- 2 teaspoons baking powder
- ⅛ – ¼ teaspoon salt
- Coconut oil, for cooking
- An extra banana, almond butter, & maple syrup, for serving
*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.