These quick and easy overnight oat and chia pancakes will keep you full and fueled for a good day of hiking.
These pancakes make the perfect start to your tramping day and all the prep is done the night before, making them a good option for those early starts.
Make the pancake mix at home and then simply add water the evening before you want to eat them. They cook perfectly on a nonstick pan without butter.
Prep time 5min
Cook time 12min
½ cup rolled oats
1 tbsp chia seeds
½ cup white spelt flour
1 tsp baking powder
2 tbsp milk powder (coconut or dairy)
2 tbsp sugar
2 tsp egg replacer
½ tsp cinnamon
1 ½ cups water
Optional toppings: peanut butter slug, maple syrup, foraged berries, slivered almonds
Add all dry ingredients to a medium-sized ziplock bag, seal, then shake to combine. The evening before you plan to eat them, add 1.5 cups of water, then seal and gently shake until well combined. (Alternatively add dry ingredients and water to a pot and mix well.)
In the morning, heat a nonstick pan and squeeze a third of the pancake batter into it, then tilt the pan to level the batter. Wait until bubbles appear then gently flip the pancake. Cook until both sides are golden.
Repeat with the remaining batter then devour pancakes while hot with your favourite toppings.