Eat these pancakes for breakfast or as a delicious dessert when the air is crisp and your sitting by the campfire. With a few minutes prep before you leave home, you will be ready to whip them up while your fellow riders pack up camp or do the dinner dishes.


Pancake Mixes

Mix 1:

2 cups self-raising flour

½ teaspoon cinnamon

2 tablespoons brown sugar

2 tablespoons milk powder

Mix 2:

2 cup rolled oats

½ cup brown sugar

¼ shredded coconut

1 teaspoon cinnamon

To Serve

1 egg

2-3 apples cut into wedges

1 tablespoon brown sugar


  1. Make both mixes separately and place into zip lock bags.
  2. In a bowl or pot, combine mix 1 with egg, 1 tablespoon of oil and enough water to make a thick batter. Approximately 1 cup.
  3. Heat a fry pan over medium heat with a drizzle of oil, carefully toast mix 2 until sugar has melted and coated the oats and coconut. Stir frequently to prevent the sugar from burning. Remove from heat and transfer mix to a plate to cool and become crisp.
  4. Return pan to heat with a small amount of oil, and cook pancakes in batches, allowing bubbles to form on the surface before turning and cooking for a further 1-2 minutes.
  5. Once pancakes are cooked, place apples in the pan along with sugar and 3 tablespoons of water. Cook, stirring occasionally for 6-7 minutes or until they have softened but still retain their shape.
  6. Divide pancakes between plates, top with apples and sauce and sprinkle oat mix over the top.

Serves 3


  • Egg can be omitted from the recipe, add 1 teaspoon of baking powder to the premix to aid with rising


  • Stone fruit, bananas or berries can be used in place of apples
  • Sliced almonds can be added to mix 2 for extra crunch

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