Blueberry Pancake

Pancakes are delicious at home and even better on the trail. Topped with real maple syrup and it is pretty close to perfection. Add a fresh coffee and you are in breakfast paradise!

Ingredients

Note: This recipe contains affiliate links. You can read my disclosure here.

• ⅔ cup (150 ml) all-purpose flour
• 4 tbsp. (60 ml) skim milk powder
• 4 tbsp. (60 ml) dehydrated whole eggs
• 4 tbsp. (60 ml) real maple syrup
• 2 tsp. (10 ml) baking powder
• ½ cup (125 ml) dried blueberries
• 1 pinch of salt
• 2 tbsp. (30 ml) canola oil

Equipment

• Stove + fuel
• Spatula
• lightweight non-stick pan
• Bowl or plate to eat
• sporks or forks!

Before trip

1. Mix all the ingredients, except oil in a plastic bag.
2. Pour canola oil in a leakproof container.

At camp

1. Add about ¾ cup (175 ml) of cold water to the plastic bag.
2. Close the plastic bag and mix well the batter by shaking the bag.
3. Put some oil in the pan and pour some of the batter.
4. Cook at low temperature for a few minutes and flip the pancake halfway.
5. Remove from the pan when cooked and repeat until there is no more batter.
6. Enjoy!