There's one thing that is especially nice to have while you are camping, and that is a good quality homemade pancake mix for breakfasts over the fire!
This mix is something we enjoy as a family, when we go up to the Boundary Waters and Quetico wilderness canoe areas in northern Minnesota and into Canada, or to the North Shore of Lake Superior in northern Minnesota.
Because it is a dry/pre-made mix, it is very light to carry. This is always a very good recipe to take on backpacking trips, hiking trips, or any kind of camping trip really. And its much healthier than those store bought mixes that have a bunch of ingredients you cannot pronounce in them. And when you use whole grain flours, that's the biggest bonus! Talk about getting your FIBER in for the day!
We enjoy these for breakfast camping, with some fresh blueberries sprinkled in, and our special homemade maple syrup drizzled on top!
Give this a try this summer season, and let me know what you think!
Multi-grain Pancake Mix
Yield: around a gallon zip-lock bag full
4 cups oat flour
4 cups barley flour
4 cups whole grain spelt (or wheat) flour
2 cups walnuts
⅔ cup arrowroot powder (or organic corn starch)
⅔ cup vanilla soy (or rice) milk powder, optional
½ cup baking powder
¾ - 1 cup organic sugar
2 TB fine sea salt
1. Blend the walnuts and 2 cups of the flour in your food processor or high speed blender until the walnuts turn into a fine meal. Pour into large bowl.
2. Add everything else to the large bowl, whisk together very well. Store in freezer bags in the freezer.
3. To Eat: Take 1 part dry mix to 1 part water, mix together. The batter thickens as it sits, so you may have to add more water to the batter. (The oats tend to soak up a lot of water.) Cook on hot, oiled griddle until pancakes are done. We like to sprinkle blueberries on the pancakes after we put them on the griddle. Serve!
*You may also use this in your waffle iron.
*If you don't want to use dry soy or rice milk powder, you can leave it out.
*You can sub any flour for something else. I really like the flavor of the oats, because it makes your mix very light and fluffly. So, I usually keep the oats, and use whichever other flours I have on hand. Barley is a light, fluffy flour too, so I like using it for this. You could use 8 cups barley flour and 4 cups oat flour if you desire. The mix of flours is completely up to you! Just make sure you use 12 cups total.
*Gluten Free Alternative: If you want to make this gluten-free, just use gluten-free flours. I would suggest brown rice flour, sorghum flour, coconut flour, etc.
