Whether you want lightweight, quick and easy fuel for your backpacking adventure or something fancy to impress the crew whilst car camping, Rachel Dimond’s apple and cinnamon pancakes are the bush-based breakfast you’ve been waiting for.
Apple And Cinnamon Pancakes
Apple and cinnamon pancakes are timeless. I have yet to meet anyone on the trail who doesn’t love them.
It took me a bit of trial and error to get the recipe right in terms of energy requirements — without the rolled oats I would often find myself ravenous and my blood sugar low after only an hour or two of hiking. By replacing the oats with flour, and taking out the apple and cinnamon you have a great pancake batter base to which you can add whatever you please. I find a lot of inspiration and base recipes from the Trail Recipes website, definitely worth checking out.
At home: 10 minutes
At camp: 2 minutes
1/4 cup plain flour
1/4 cup rolled oats
2 Tbs milk powder
1/4 tsp baking powder
1 tsp sugar
1/3 cup dried apple
1/2 teaspoon ground cinnamon
1/2 cup water
Butter for frying and topping (ghee or oil if you prefer)
Optional – syrup and pecans
- Pan or pot
- Mixing bowl
If you have the skills you can whip these up using just a pan by mixing the ingredients in your Ziploc, giving it a quick flip and eating with your hands. If not bring along a spatula, mixing bowl and some cutlery.
1) At home — Put all ingredients except the water into an appropriately sized Ziploc bag.
2) At camp — Add the 1/2 a cup of water to the Ziploc bag and mix thoroughly.
3) Melt enough butter in your frying pan to coat it
4) Pour batter into the pan and flip once you see bubbles popping through the middle, medium to low heat is best.
5) Slather the finished product with butter and enjoy.
6) Bonus — top with pecans and syrup.
It’s enough to make a hardened explorer drool…