Easy fuel for the start of a long hike, these are hearty and sweet and full of fruit. The best part is that it’s not that difficult to make. Special thanks to the Dirty Gourmet for this recipe.
If you have extras, which I doubt, pack ’em up. They make great snacks on the trail.
Ingredients
- 3/4 cup cornmeal
- 3/4 cup whole wheat flour 1/2 cup dried blueberries 1/2 cup raw wheat germ 1/2 cup milk powder
- 2 teaspoons baking power 1/2 teaspoons salt
- 2 tablespoons oil
- 1-1/2 cups water
- Cooking oil
- Syrup (I like Blackburns)
Instructions
Add 1 1/2 cups of water to ingredients in ziptop bag.
Seal well and gently mix dry ingredients with water by massaging contents.
Heat up skillet with a bit of oil.
Snip small piece from corner of bag and pipe batter into pan. Make a small circle – about 3 inches in diameter. Wait until batter has air bubbles and then flip.
Cook until golden brown.
Add oil as needed for additional pancakes.
Notes
PRE-TRIP PREP:
Combine all dry ingredients in a gallon zip top bag. Press all air out of bag before sealing.
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