It's an exciting day! I've collaborated with Bob's Red Mill to share a recipe for my new favorite camping breakfast. These Oatmeal Cinnamon Pancakes were inspired by one of the easiest and most common camping breakfasts; instant oatmeal. Take it from me, treating yourself to pancakes on a morning after sleeping on the ground feels increadibly good - and certainly more fufilling than a bowl of instant oatmeal.
There are lots of different ways to go camping, but by far the most approachable version to get started with is car camping. So I’ve crafted this recipe to be a good fit for that kind of adventure. You can bring all the supplies you think you might need and fill a cooler with ice to keep things like the eggs cool. To make these pancakes here’s a quick checklist of supplies I brought on our recent car camping trip to Spencer Spit State Park on Lopez Island.
Camp Kitchen Supplies for Pancakes:
- Spork (or a whisk if you want to be fancy)
- Medium Bowl
- 2 cup Measuring Cup
- Two Burner Propane Stove
- 8 inch Non-Stick Frying Pan
- Silicone Spatula
Oatmeal Cinnamon Pancakes with Applesauce
Make: Before You Leave
Pulse the rolled oats in a food processor for about 30 seconds until the oats are broken down to about a ¼ of their original size.
In a medium bowl, combine the oats and the rest of the dry ingredients.
Whisk together to combine and store in a zip lock bag or other airtight container.
Make: At Camp
In a medium bowl, whisk together the non-dairy milk, oil, and eggs.
Add the mixture of dry ingredients and stir until combined and smooth.
Heat a tablespoon of coconut oil in a pan on medium heat.
Pour about a ¼ cup of batter in the pan and cook until the edges begin to firm and bubbles pop on the wet side of the pancake, then flip and cook until firm.
Repeat until all of the batter is used up. Adding more coconut oil if the pancakes start to stick to the pan.
Serve with applesauce on top.
Makes about 8-10 medium sized pancakes.