On the go adventure pancakes, pack cakes

Pack Cakes

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 14 Pack Cakes


Base Ingredients

  • 1 cup Whole Wheat Buttermilk Pancake Mix
  • 2 tbsp Chia Seeds
  • 1 tsp Cinnamon
  • 1 Egg
  • 1 tbsp Coconut Oil
  • 2 tbsp Maple Syrup
  • 3/4 cup Cold Milk

Additional Ingredient Suggestions

  • 1 Ripe Banana smashed
  • 1/4 cup Fresh Berries (raspberries, blueberries, blackberries...)
  • 1 tbsp Orange Zest
  • 2 tbsp Walnuts chopped
  • 1/2 cup bacon chopped


  1. Beat egg until fluffy in a large mixing bowl
  2. Add coconut oil and milk to egg and .

  3. Add  and mix well.

  4. Add banana, berries, zest, walnuts and bacon and mix well.
  5. Pre-heat pancake griddle or stovetop pan.
  6. Spray griddle with non-stick spray.
  7. The pan is hot enough when a drop of water breaks into several smaller balls which ‘dance’ around the pan.
  8. Pour a small amount of batter (approx 1/4 cup) onto griddle, leave several inches of space in-between each Pack Cake
  9. When bubbles appear on surface and begin to break, turn over and cook the other side.
  10. When the Pack Cakes are finished, let them cool on a plate until they are room temperature.
  11. Store Pack cakes in refrigerator or freezer in a ziplock bag or container until you're ready to hit the trail.

Recipe Notes

Don’t forget to pack peanut butter, honey, or your favorite spread to give Pack Cakes an extra boost!