1 c Whole-wheat flour
1/2 c Yellow cornmeal, preferably
-stone-ground
3 tb Powdered buttermilk
2 tb Powdered egg whites
1 1/2 tb Granulated sugar
1 1/2 ts Baking powder
3/4 ts Baking soda
1/2 ts Ground cinnamon
1/2 ts Salt
1/2 c Dried blueberries
1/3 c Finely chopped almonds
1 tb Canola oil, plus more for
-greasing skillet
Maple syrup (optional)
1 3/4 c Water
At Home: 1. In an airtight plastic bag, combine flour, cornmeal, powdered
buttermilk, powdered egg whites, sugar, baking powder, baking soda,
cinnamon, salt, blueberries and almonds. Rub in 1 tablespoon oil. Seal bag.
2. Pour additional oil and syrup, if using, into small plastic bottles.
Pack bottles and a paper towel for greasing skillet in a small airtight
plastic bag.
At Camp: 1. Pour water directly into bag of pancake mix and mix well. Let
stand for 15 minutes.
2. Oil a nonstick skillet and heat over medium heat. Working in batches,
spoon in about 3 tablespoons of batter for each pancake. Cook until
pancakes are browned on the bottom and bubbling on top. Turn and cook until
other side is browned. Serve with maple syrup, if desired.
TRAIL SNACK TIP: Cook any leftover batter–it makes cleanup easier and the
pancakes can be packed for snacking later. Try them spread with a little
peanut butter. 320 Cal, 11 G Pro; 11.0 G Fat, 49 G Carb, 610 MG Sod, 4 MG
Chol, 8.0 G Fiber
Reprinted from Eating Well Magazine website.
Yields
4 Servings