Pumpkin Pancakes

Treat yourself on lazy automn backcountry mornings with these delicious sweet pumpkin pancakes!

Ingredients

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

• ½ cup (125 ml) all-purpose flour
• ⅓ cup (80 ml) dehydrated whole eggs
• ½ cup (125 ml) whole milk powder
• 2 tbsp. (30 ml) pumpkin powder
• 1 tsp. (5 ml) pumpkin spices
• 2 tsp. (10 ml) baking powder
• 2 tsp. (10 ml) granulated sugar
• 1 pinch of salt
• 2 tbsp. (30 ml) canola oil
• 4 tbsp. (60 ml) real maple syrup
• 4 tbsp. (60 ml) roasted pumpkin seeds (optional)

Equipment

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

Before trip

1. Mix all the ingredients, except the oil, maple syrup and pumpkin seeds in a plastic bag.
2. Pour canola oil and maple syrup in separate leakproof containers.
3. Pack the pumpkin seeds in a separate bag.

At camp

1. Add about 1 cup (250 ml) of cold water to the content of 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 with maple syrup!