The Very Best Pancakes for Camping
These pancakes are tasty, light, and easily digestible! Every couple of weeks I crave these delicious pancakes. Double the recipe and keep the batter in a mason jar for up to a week for using two weekends in a row.
Ingredients
- 1 1/2 cups white whole wheat flour or whole wheat pastry flour
- 1/2 cup whole milk yogurt, buttermilk, kefir, coconut milk yogurt, or coconut kefir
- 1-2 tbs apple cider vinegar (see note)
- 1 cup warm water
- 1/4 cup melted coconut oil, butter, or oil of choice
- 2 whole eggs, beaten
- 1 tbs cane or coconut sugar
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
Instructions
- Whisk flour, yogurt, vinegar, and water to mix in a bowl or a mason jar. Cover with a dish towel or a plate to keep the batter clean overnight.
- Melt coconut oil or butter (or a combo of the two) in the pan you will use to make pancakes.
- Mix the melted coconut oil/butter into the batter along with beaten eggs, sugar, baking powder, baking soda, and salt.
- Over medium heat, melt some butter, coconut oil, or a mix of the two in the pancake skillet. As an alternative, use vegetable oil or oil of choice.
- When the pan is hot, ladle in 1/4-cup amounts of batter into the pan.
- Flip the pancakes when the tops become speckled with bubbles.
- Cook 1 minute more, or until the center of the pancake springs back when touched.
- Serve with plenty of butter and maple syrup, berries, , or jam.
Notes
Everyone has a personal preference for tang in pancakes, use less apple cider vinegar if you are not keen on a more tangy batter.
Did you try this recipe and love it? Tag me at Mention @thisnoshtalgiclife or tag #thisnoshtalgiclife