Fluffy with crisped edges and loaded with fruit, this Blueberry and Banana Pancakes recipe is a perfect breakfast to try out on your next camping trip.
Ingredients
FOR THE PANCAKES
1cupflour
2tablespoonssugar
1 ½teaspoonbaking powder
½teaspoonsalt
1cupmilk
1egg
1bananasliced into ¼-inch pieces
½cupblueberries
coconut oil
TO SERVE
Maple syrup, jam, butter or honey
Instructions
At home, combine the flour, sugar, baking powder, and salt in a small sealed container.
In camp, whisk the egg and milk together in a bowl with a fork. Add the dry ingredients and stir to combine, taking care not to over mix (some small lumps in the batter are okay).
Heat a non-stick skillet on your camp stove over medium low heat. Add one tablespoon of coconut oil to the skillet and swirl to coat the pan. Place a few banana slices in the pan, then cover with ¼ cup of batter per pancake and sprinkle some blueberries onto each pancake. Cook for a few minutes until the tops begin to bubble and the sides are set, two or three minutes. Using a spatula, flip the pancakes and cook the other side until golden.
Repeat with the rest of the batter, adding additional coconut oil into the pan as needed.
To serve, stack the pancakes and top with maple syrup, jam, butter, or honey.