With the official start to summer just around the corner, I’m spending this month celebrating one of my favorite warm weather activities, camping!
I’m so happy to be here on Bob’s Red Mill Blog to share the first of two gluten free camping recipes with you. The inspiration for these pancakes came from one of the simplest camping breakfasts I can think of; instant oatmeal and my favorite flavor is apple cinnamon. These pancakes are a version of that basic oatmeal dish, but they are guaranteed to make you so much happier than a bowl of instant oatmeal after your first night of sleeping in the tent.
There are lots of different ways to go camping, but by far the most approachable version to get started with is car camping. So I’ve crafted this recipe to be a good fit for that kind of adventure. You can bring all the supplies you think you might need and fill a cooler with ice to keep things like the eggs cool. To make these pancakes here’s a quick checklist of supplies I brought on our recent car camping trip to Spencer Spit State Park on Lopez, Island:
Camp Kitchen Supplies for Pancakes:
- Spork (or a whisk if you want to be fancy)
- Medium Bowl
- 2 cup Measuring Cup
- Two Burner Propane Stove
- 8 inch Non-Stick Frying Pan
- Silicone Spatula
Oatmeal Cinnamon Pancakes with Applesauce
- ¼ cup Gluten Free Rolled Oats
- 60 grams Sweet White Rice Flour
- 60 grams Potato Starch
- 40 grams Gluten Free Oat Flour
- 40 grams Brown Rice Flour
- 2 Tbsp Sugar
- 1 Tbsp ground Flaxseed
- 1 tsp Baking Powder
- 1 tsp Cinnamon
- ¼ tsp Salt
- 1 cup (8 ounces) Non-Dairy Milk of choice (I like vanilla almond)
- ¼ cup Walnut Oil
- 2 large Eggs
- about 1-2 Tbsp of Coconut Oil or other Cooking Oil
Make: Before You Leave
- Pulse the rolled oats in a food processor for about 30 seconds until the oats are broken down to about a ¼ of their original size.
- In a medium bowl, combine the oats and the rest of the dry ingredients.
- Whisk together to combine and store in a zip lock bag or other airtight container.
Make: At Camp
- In a medium bowl, whisk together the non-dairy milk, oil, and eggs.
- Add the mixture of dry ingredients and stir until combined and smooth.
- Heat a tablespoon of coconut oil in a pan on medium heat.
- Pour about a ¼ cup of batter in the pan and cook until the edges begin to firm and bubbles pop on the wet side of the pancake, then flip and cook until firm.
- Repeat until all of the batter is used up. Adding more coconut oil if the pancakes start to stick to the pan.
- Serve with applesauce on top.
Makes about 8-10 medium sized pancakes.
Adina Marguerite Pease is a travel and food writer, photographer, and explorer based out of Seattle, Washington. Having traveled through 6 countries, 18 states, and over 70 cities since going gluten free in 2009 – it’s become her passion to share her adventures and inspire others to go new places and try new things. You can find additional gluten free recipes and stories about her adventures on her blog, Gluten Free Travelette.