This past labor day weekend we stayed local and enjoyed the beauty of the Catskill Mountains in our backyard.  This meant this lucky little lady went camping!  Marley, the newly adopted rescue, went on her second camping trip and was well-behaved (yay!).  I always say, just because we’re camping, it doesn’t mean we can’t eat gourmet!  Commence hazelnut coconut pancakes 😉 .  It took me not even 5 minutes to prepare my dry mix in a container at home to bring with us for breakfast, whisk in your milk, and you have quick & delicious decadent pancakes (freshly cut fruit also is a great addition!). 

As I had previously mentioned, this was Marley’s second camping trip.  She had come along during my birthday camping trip back in May (when she just turned 3 months old! Cue adorable puppy photo and communal “awww”).  We stayed local because we have an amazing area right here in our backyard!  I took some of my favorite photographs of the local sunsets & Marley and I’d love to share them with all with you!  Come join me in the serene Catskill Mountains of New York; leave your worries in the valley!

Ingredients (serves 2-3 hungry campers):

• 3/4 Cup sorghum flour
• 3/4 Cup arrowroot starch (may substitute with potato starch or cornstarch)
  • PLEASE NOTE: You may substitute both the sorghum flour & potato starch with 1 1/2 Cups WHEAT flour & OMIT the xanthan gum
• 1 1/2 Cups hazelnut milk
• 1/3 Cup shredded unsweetened coconut
• 1 Tablespoon cane sugar
• 1 Tablespoon xanthan gum OR ground chia seeds
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• Oil for your griddle / pan

Directions:

1. In a mixing bowl combine your sorghum flour, arrowroot starch, coconut, sugar, xanthan gum, baking powder, ground cinnamon, and whisk to combine.  Whisk in your hazelnut milk and stir until smooth.  To keep this easy camping style, I brought my dry mix in a large container and simply whisked in my hazelnut milk when I was ready to cook!
2. Spoon 1/3 cup batter per pancake onto your GREASED griddle on medium-high heat, nudge into rounds (or squares, or triangles…you get the idea).
3. Cook until the top of each pancake forms bubbles & the bottom is golden (about 5-7 minutes).  Flip each pancake and cook until they are golden.  Repeat until all of your batter is used up.

4. Enjoy eating whole!