Backcountry fuel often comes in single-serving, individually wrapped packages, but there’s a way for your transition bites to be more creative and Earth-friendly: Bring them from home.
Chocolate Chip Banana Blender Pancakes
Makes about 15 pancakes
There’s nothing that gets me up a skintrack faster than a stack of banana pancakes stuffed in an easy-access pocket. Plus, when you roll out of bed in the wee hours and there’s no time to enjoy a real breakfast, 10 a.m. pancake breaks are essential.
Made with oats and bananas, these pancakes are incredibly sturdy, so they hold up well inside a jacket pocket or in a backpack. The chocolate chips are optional, but highly recommended.
Ingredients:
- 2 cups rolled oats
- 1 cup milk of your choice
- 2 eggs
- 1 large ripe banana
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- Dash of salt
- 2-3 Tbsp. coconut oil or butter, for cooking
- ¼ cup dark chocolate chips (optional)
Directions:
- Add oats to a food processor or large blender and blitz until they become a flour-like consistency.
- Add the rest of your ingredients (minus the chocolate chips) and blend until smooth.
- Let the batter sit for 10-15 minutes so the oats can soak some of the moisture.
- Heat a skillet to medium-high with coconut oil.
- Pour ¼ cup of batter at a time onto the skillet and add chocolate chips. You can add a dash of the milk to the batter if it’s getting too thick.
- Flip pancakes once bubbles start to form (about 2 minutes). Let them brown on both sides and repeat until you’ve used all the batter.
- Once cool, wrap them up and stuff them in a pocket for skintrack snacking.
Lily Krass is a freelance storyteller based in Jackson, Wyoming. She is the co-author of Beyond Skid: A Cookbook For Ski Bums, a collection of dirtbag-friendly recipes inspired by mountain town life. Check it out here: beyondskid.com. In Issue 147, The Huts Issue Lily Krass shares tips and tricks (and a couple more recipes) for homemade skintrack snacks. Pick up a copy and learn more: backcountrymagazine.com/147.
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