Iron Man Protein Pancakes with Blueberry Syrup from The Camp & Cabin Cookbook by Laura Bashar

The easiest pancakes you’ll ever make, only three ingredients!

So excited for my friend Laura Bashar, whose gorgeous new book The Camp & Cabin Cookbook: 100 Recipes to Prepare Wherever You Go launches today!

Full disclosure, I have followed this book from proposal to publication, testing recipes, getting a preview of the drop-dead gorgeous photos, and generally cheering on my friend. That said, for ANYONE who likes to camp, grill, cook outdoors, or just wants to improve the quality of their food, this cookbook is a must-purchase. Laura has been camping with and cooking for her boys’ Scout troops for years, and as a super-creative recipe developer, she wondered why the food had to be so bad on these trips. So she and her husband Reza started upping their game… testing all kinds of creative cooking methods (like meat wrapped in wet cloth directly on coals), Dutch ovens, flame cooking, and more. Having tried many of the recipes, I chose this one to feature because we make it again and again.

They are every bit as tasty as they look. And so is the entire book. Happy Pub Day Laura!!

Iron man protein pancakes with blueberry syrup

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So hearty and easy! Only 3 ingredients!

• CourseBreakfast

Servings	Prep Time
12 3-inch pancakes	5 minutes

Cook Time

20 minutes

Servings Prep Time 12 3-inch pancakes 5 minutes

Cook Time 20 minutes

Iron man protein pancakes with blueberry syrup Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe So hearty and easy! Only 3 ingredients! CourseBreakfast Servings Prep Time 12 3-inch pancakes 5 minutes Cook Time 20 minutes Servings Prep Time 12 3-inch pancakes 5 minutes Cook Time 20 minutes

Ingredients

Pancakes

• 1 cup bananas mashed
• 4 eggs large
• 1/2 cup almond flour also called almond meal (60 g)
• 1/4 teaspoons baking powder

Blueberry syrup

• 1 pint blueberries
• 1/4 cup maple syrup

Servings: 3-inch pancakes

Units:MetricUS Imperial

Instructions

1. Prepare the fire for medium heat. Place the grill grate over the flames. (For home cooking, heat cast-iron skillet on medium heat.
2. In a bowl, mash up the bananas until smooth.
3. Whisk in the eggs, then the almond meal and baking powder.
4. Heat a 10-inch cast-iron skillet over hot coals until medium heat, but not smoky. You do not want to burn the pancakes. Pour 1⁄4 cup of batter onto the hot skillet. When the edges start to firm up and the top just starts to cook, flip the pancake over.
5. Cook a few more minutes until done, then transfer to a serving plate. If the edges start to burn, remove the pan from the heat to cool, then reduce the fire and continue cooking.
6. When the pancakes are all cooked, combine the blueberries and maple syrup in the skillet and cook over high heat until the blueberries burst and the syrup is thick and bubbly. Serve with the pancakes. 


Recipe Notes

NOTE: if you use overripe bananas, the batter will be more liquidy, so add a tablespoon or more of almond meal to compensate. The flavor of the pancakes will also be sweeter. Regular bananas work best.

Recipe from The Camp & Cabin Cookbook: 100 Recipes to Prepare Wherever You Go from The Countryman Press. © Laura Bashar 2018. Used with permission.

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