Breakfast Of Champions: Banana Pancakes
We love cooking and we love camping. But, combining the two is sometimes challenging. While camping, staying simple always seems better - fewer dishes, fewer ingredients, less prep, less cleanup. So, for camping breakfasts, we like easy recipes that also keep us satisfied.
We adapted this gluten-free and dairy-free pancake recipe from our blog specifically for camping.
Using eggs and almond meal as a base adds healthy fat and protein to our morning meal. That mix keeps us powered up all day, even when lunch is something small and portable out on a hike. Plus, bananas have potassium and vitamins that are important to replenish for any sort of exercise.
Chunky Banana Pancakes
Serves 4 - makes 16-20 cakes
Ingredients:
- 3 ripe bananas
- 8 eggs
- 1/2 cup almond flour
- 1 tsp cinnamon
- pinch of sea salt
- coconut oil for pan
- optional: maple syrup
Note: before leaving for a trip, we place almond flour, cinnamon, and salt in a jar. That way we don't have to bring all the containers. If you forget, the recipe still works with just bananas, eggs and oil.
Process:
- Place all ingredients in a large bowl. Mash with a fork until well-combined.
- Melt coconut oil over medium-low heat.
- Add batter to pan and cook until golden brown ~ 1-2 minutes per side.
- Continue cooking until you've used all the batter.
- Enjoy!
To keep the dishes from piling up, we only use one bowl and a fork to prep. The pancakes can even be eaten right from the pan for simple cleanup. If there are leftovers, we bring them along as a snack for later, too.
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Get the gear you need to cook in the backcountry:
