Pancakes for breakfast is a great camping tradition – but for traditional pancakes, not everyone has the ability to keep the fresh ingredients cold. Eggs and milk take up valuable room in the fridge or ice box, and some people are intolerant to eggs and milk.
Not only is this recipe egg- and dairy-free, but I guarantee it is the easiest pancake recipe you will find.
Oh, and trust me – it’s delicious!
Ingredients:
- 2 x cups of self-raising flour (Or rice flour for a gluten-free alternative)
- 1 x bottle of lemonade
- Oil or butter
- Your favourite pancake toppings (I like strawberry jam!)
Pancakes are the perfect breakfast for camping.
Cooking Gear / Appliances
- Campfire hot plate, BBQ, or frying pan
- Stove or fire
- Spatula
- Mixing bowl
- Fork
Method
- Add approximately two cups of flour into a mixing bowl.
- Mix in the lemonade. Stir vigorously with a fork to remove the lumps. Add enough lemonade to create a smooth, slightly runny pancake batter.
- Heat your frying pan or BBQ (not too hot – less than what you’d require for cooking a steak).
- Add a small amount of oil, butter, or margarine; this will give your pancake a golden, crispy finish and prevent it from sticking.
- Pour the batter in the middle of your hot plate to the size you desire.
- Watch the pancake until bubbles begin to surface. When they start to pop, it’s time to flip!
- Once flipped, the pancake only needs about half the time of that spent on the first side to finish cooking.
- Remove from the hot plate, add your favourite toppings, and dig in!
Tip: Remember to add more oil or butter between each pancake.
It really is that simple! You may have noticed that this recipe uses the same ingredients as the camp oven damper recipe… which means all you need to produce perfect pancake and a delicious damper on your next trip is a bag of flour and a bottle of lemonade!
Camping should be simple, but that doesn’t mean you have to go without some of life’s little pleasures – and let’s face it, everything tastes better in the bush!
Tell us your camping pancake recipe in the comments section below.
G’day! My name is Dave and there is nothing I enjoy more than getting out in the bush and enjoying the challenge and serenity of travelling around this beautiful country of ours.
After 6 years working as an Outdoor Ed Instructor, I’ve joined the team down at Snowys to help others get geared up and head to the outback!
As an enthusiastic photographer and freelance writer for 4WD Action magazine, I love to get out and capture God’s stunning creation and share it with the world.
After getting married at the end of 2010 and having our first child January 2012, I’m looking forward to seeing more of this beautiful country with my family.
Thank you for sharing a vegan recipe!
Hi Dave, This looks like a great pancake recipe which I would like to try in preparation for our impending road trip. Do you mean one small bottle of lemonade for this recipe, or have you tried a normal size can of lemonade as well which would probably be more convenient for travelling with? Thankyou.
Great thing about this recipe is its inexactness, Pauline. So you know how much flour and lemonade to take with you, perhaps give it a crack at home. Cans are definitely a good idea. ~ Paul
Hi Pauline, we made these pancakes with our scout troop to satisfy the vegan/dairy intolerant scouts in our troop. You just add the amount of lemonade to creat a batter consistency. It is very easy and great for camps where it’s hard to carry eggs and milk without refrigeration.. whatever lemonade you don’t use in the pancake mix you can just drink!