Blueberry and Coconut Backpacking Pancakes
A subtly sweet and delightfully delicious way to start the day! No eggs or oil, making it easy for backpacking!
This recipe was created for a recent project with Jetboil, which was seriously so much fun. We headed out for our first official backpacking trip of the season and were rewarded with some great weather and breathtaking views of the Rockies!
Gear used: Mini Mo, Summit Skillet & Jetboil Utensils
To make this recipe backpacking friendly, it is egg-free, oil-free, and uses skim milk powder instead of milk. These are all ingredients that would add considerable weight to your pancake mix. Alternatively, you can use a pre-made pancake mix bought from the store. Make sure to look for one that just needs water added, some still call for eggs or oil.
Obviously you can add whatever toppings you’d like, but I went with coconut flakes, dried blueberries and a little almond slivers. Oh, and syrup of course!
More Backpacking Breakfast Ideas
Blueberry and Coconut Backpacking Pancakes
Ingredients
- 1 cup (120g) all-purpose flour
- 1.5 tsp (6g) sugar
- 2 tsp (8g) baking powder
- 1/4 tsp (1.5g) salt
- 1/3 cup (40g) milk powder
- OR 1 cup (150g) pre-made pancake mix
- 1/4 cup (40g) dried blueberries
- 1 Tbsp (5g) unsweetened coconut flakes
- extra dried blueberries
- almond slivers
- extra coconut flakes
- maple syrup
- butter
Instructions
- At home, mix together ingredients of pancake mix and add ins. Place in resealable bag/container for packing.
- When ready to make pancakes, mix together pancake mix and 1/2 cup - 1 cup water in bowl (amount varies depending on how thick you like your pancakes).
- Heat non-stick pan over medium heat and add about 1/8-1/4 cup of pancake mix. Cook until bubbles form and then flip. Cook another 2-3 minutes until golden brown on both sides.
- Top with extra dried blueberries, coconut flakes, almond slivers, butter and maple syrup (or whatever you feel like!).
