Fall Camping Breakfast Favorite
I love being able to take some of our healthier gluten free meals with us without the tons of carbs, but that is hard sometimes to do especially because I like to be spending time with everyone rather than cooking the whole time. If you don't mind spending some money to make things easier on you and save you time, these are a great alternative to pumpkin pancakes from scratch (If you would like to make them from scratch, check out this post). Making them from scratch is simple, but it is easier to pack a box for breakfast without any preparation before we go. This was a pumpkin muffin mix that I decided I wanted to try to make pancakes with as I liked the ingredients, but pancakes are much easier to make camping on a griddle on your stove than muffins. Good and healthy food is important to us, but simple is also the key for me while camping.
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Pumpkin Pancake Recipe:
- 5 eggs (can use this egg container to make sure eggs don’t break in transportation) Lock & Lock Eggs Dispenser
- 1 1/2 cups water
- 1/4 cup melted coconut oil or butter, or avocado oil if you don’t want to melt any
Pancake Instructions:
- Mix eggs, water, and oil together in a bowl with a whisk
- Add pancake mix and whisk together until well blended *Note: If you find them still too thick add another egg or a little more water or oil until you get the consistency that you like for pancakes.
- Pour batter onto a hot griddle (Mine is usually at a medium low setting.)
- Turn over once bubbly and more solid on top. They should not be too dark brown, but a light tan.
- Our family of 7 needs two boxes (a double recipe) to fill us up.
- Serve with butter and pure maple syrup or applesauce or whatever your favorite pumpkin pancake topping is.
- Serve right away or put them in a pan (I love these because they are so versatile for any needs in your camping kitchen or regular kitchen) with a lid or towel on top to keep warm. This is the pan you see here that I love for serving most things. (Super Deep Pan)
So yummy and simple, especially on those cool mornings!
- Crack the eggs for you into a bowl (my 4, 6, 7 and 10 year old can all do this).
- Measure the water and oil
Let Them Help
- Mix the wet ingredients and then dry ingredients together with a whisk or spoon. Littler ones can do this, but my older ones like this too!
- An older one can ladle the batter onto the griddle and be taught when to turn the pancakes. My 4 year old likes to help with this, but I can’t leave her at the stove where my 7 and 10 year old boys can do this without worry about the stove.
- Set the picnic table
Equipment Needed to Pack for this Breakfast
- Ingredients for recipe
- Bowl (this is so nice because it saves space and squishes flat) Squish Mixing Bowl, 3-Quart
- Whisk
- Measuring cup for water/almond/coconut milk (these are great for space saving) 8 Piece Squish Cups/Spoon
- Measuring spoon for the oil (these are great for space saving) 8 Piece Squish Cups/Spoon
- Spoon or small ladle for spooning batter onto griddle
- Stove or Hamilton Beach 38519 Beach Reversible Durathon Ceramic Griddle, Black
- Griddle for stove if using stove (we have a two burner griddle)
- Propane for stove
- Plates, cups, utensils (most of the time for our large family we use paper because it is simpler and saves so much time washing)
- Butter, pure maple syrup
- Dishtowel, paper towels
- A sharp knife or scissors to open the mix
- A pan to put the pancakes in to keep warm if not serving them immediately. I use one like this and just put a dishtowel over it.
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