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.
2 cups self-raising flour
½ teaspoon cinnamon
2 tablespoons brown sugar
2 tablespoons milk powder
2 cup rolled oats
½ cup brown sugar
¼ shredded coconut
1 teaspoon cinnamon
2-3 apples cut into wedges
1 tablespoon brown sugar
- Make both mixes separately and place into zip lock bags.
- 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.
- 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.
- 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.
- 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.
- Divide pancakes between plates, top with apples and sauce and sprinkle oat mix over the top.
- 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