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Ingredients15 m servings 386 cals
Original recipe yields 4 servings (4 large pancakes)
- Combine whole wheat flour, dried apples, dry milk, powdered eggs, and baking powder in a large resealable plastic bag. Seal and shake until well combined. Pour water and vegetable oil into small lidded containers.
- Pour water over the whole wheat flour mixture when you're on the trail. Mix just until combined.
- Heat a cast iron skillet over a camp stove. Grease with oil. Drop batter by large spoonfuls into the skillet and cook until bubbles appear on the surface, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.
- Cook's Note:
- Substitute dried peaches or pears for the apples if desired.
Per Serving: 386 calories; 6 g fat; 68.3 g carbohydrates; 19.4 g protein; 60 mg cholesterol; 429 mg sodium. Full nutrition