These healthy, protein packed pancakes are sure to satisfy sweet cravings, and keep you energized during an active day in the great outdoors! The recipe is simple, quick, and easy to clean up. And the pancakes are moist, dense, and delicious — even without toppings!
Full disclosure: these are not a typical carb filled breakfast food. These pancakes are thinner than typical pancakes, but just as delicious.
For this recipe you’ll need:
- A campfire safe skillet (cast iron is always great)
- A fork or a whisk
- A mixing bowl
- A thin spatula
- A ladle or tablespoon
- An old squeeze/water bottle (for leftovers)
Ingredients
- 4 eggs
- 4 medium/large ripe bananas
- ½ cup chocolate chips
- 1 tbsp oil or butter
- 1 tsp cacao powder (optional)
- 1 tsp vanilla extract (optional)
- Syrup or desired toppings
Recommended toppings: peanut butter, fresh fruit, crushed walnuts, honey, cinnamon, whipped cream.
Makes: 16–20 small pancakes.
Instructions
- To start, ensure that there are hot coals and little to no flame in the campfire. This will prevent the pancakes from burning.
- Secondly, mash (or blend to prevent banana chunks) the bananas in a mixing bowl.
- Thirdly, whisk in the eggs and cocoa powder until you have a semi-thin batter. Tip: For a more traditional texture, also whisk in ¼ tsp of baking powder.
- Preheat your pan by leaving it over the hot coals for 2–3 minutes, then add your oil or butter to the pan.
- After 30 seconds, add your 2–3 tbsp pancake mix to the pan.
- Wait until bubbles start to form on the top, then flip and cook for another 30–45 seconds.
- Remove from the pan and top with fresh fruit, syrup, peanut butter, jam, or anything else that sounds good!
- Leftover batter can be kept in the fridge for up to 24 hours in an airtight container. Tip: Store leftover batter in an old water bottle for less cleanup and use a DIY squeeze bottle the next morning.
