Hearty Whole-Grain Pancakes

Make the mix at home (it keeps 2 weeks) and do the rest in camp. You’ll have homemade pancakes–or cobbler–that are just as fast as instant and a whole lot tastier.

PANCAKE MIX

2 1/2 cups all-purpose flour

3 cups whole-wheat flour

1/4 cup wheat bran

1/4 cup wheat germ

1/4 cup packed light brown sugar

1 tablespoon baking powder

1 tablespoon kosher salt

1 1/2 teaspoons baking soda

1 1/2 cups buttermilk powder*

BLUEBERRY PANCAKES (1 BATCH)

2 cups pancake mix (above)

2 large eggs

About 4 tbsp. vegetable oil, divided

1 cup blueberries

Butter and maple syrup

Step 1

Make pancake mix: Whisk together ingredients in a large bowl and transfer to an airtight container.

Step 2

Make pancakes: Whisk together mix with 1 1/4 cups water, the eggs, and 2 tbsp. oil in a large bowl until mostly smooth. Heat a large cast-iron skillet over medium heat and grease with 1/2 tbsp. oil. Ladle 1/3-cup portions of batter into skillet, working in batches and adding 1 tsp. oil to skillet in between. Cook, turning once, until pancakes are golden brown on each side and cooked through, about 5 minutes total. Serve with blueberries, butter, and syrup.

Step 3

*Find at well-stocked grocery stores.

Step 4

Note: Nutritional analysis is per 2-pancake serving.

Nutrition Facts

Amount Per Serving
Calories 390Calories from Fat 41

% Daily Value *
Total Fat 18g28%

Saturated Fat 3.1g16%
Cholesterol 101mg34%
Sodium 307mg13%
Total Carbohydrate 42g15%

Dietary Fiber 4.5g18%
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Hearty Whole-Grain Pancakes