Vegan Camping Pancake Mix

GFGluten Free

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This shelf-stable pancake mix is the perfect camping breakfast! It’s fluffy and delicious, but also Vegan, Gluten-Free, and made from 7 healthy ingredients.

I did my fair share of camping as a kid, and absolutely loved it. Partly because of ~ the great outdoors ~ , and partly because I was fascinated by the concept of cooking my meals outside with minimal tools. I was raised vegetarian, but my family and I still enjoyed all of the “classics”: eggs in a bag, frito (bean) chili pies, and shake & bake pancakes were all on the menu.

Nostalgia aside, today I’m going to show you how to make some vegan (camping) pancakes. Yes, you can still be vegan and enjoy fluffy and gluten-free, pancakes while camping. No, you don’t need to buy a store-bought mix.

So, shall we?

hand holding black aluminum tray of cooked vegan pancakes in grassy field

The Prep:

Camping food is all about planning in advance. I’m pretty sure all of us want to maximize our adventure time and minimize our cooking time while exploring the great outdoors!

We’ll prep our dry pancake mix in advance, so all you have to do once you get to your campsite is add some liquid, mix, and cook. I opted to use a combination of Oat Flour, Coconut Sugar, Baking Soda, Baking Powder, and Salt for the ultimate combination of gluten-free flavor and fluffiness. Blend everything together in your high-speed blender, pour into a jar, and you’re good to go!

glass jars of pancake dry mix and other ingredients to make camping pancakes

I also added some Cinnamon to my pancakes, but that’s totally optional. However, you can customize this mix if you’d like! A 1/2 teaspoon of your favorite spice, a scoop of plant-based protein powder, or even some chocolate chips are all great options. If you have the space, I would also recommend packing a few of your favorite toppings, like fresh fruit and maple syrup.

At the Campsite:

Rejoice, you’ve made it! Take a deep breath, smell the fresh air, set up your tent, and get a good night’s rest.

Are you relaxed now? Cool, let’s make some pancakes.

hand mixing bowl of pancake batter on wooden picnic table

Because you’re a camping pro and did all of your planning in advance, all you have to do is dump your dry mix into a bowl, pour in some plant-based milk and apple cider vinegar (or lemon juice), and stir well. The apple cider vinegar will react with the baking soda to create gas bubbles…which, long story short, is a great plant-based egg replacer and is going to make these babies nice. and. FLUFFY.

stack of vegan pancakes topped with maple syrup and banana coins on tan speckled plate

After you mix the batter, you’re pretty much going to cook your pancakes like normal! Except you’re outside, using a camping stove, and your cooking utensils might not be as nice. But regardless, camping food always seems to taste better — or is it just me?! Maybe it’s all that extra oxygen to the brain…

So settle in, toss a couple golden circles onto your plate, and enjoy. Optional but recommended: a steaming cup of coffee, generous pour of maple syrup, and 1-3 cool humans to share your glorious breakfast with.

vegan pancakes topped with banana and maple syrup with mug of coffee on picnic table

A Few Final Thoughts:

  • No plans to camp? This shelf-stable recipe is also perfect for an easy at-home breakfast and the dry mix will keep in your pantry for up to two weeks! After that, the baking soda may loose some oomph and the pancakes won’t be as fluffy.
  • A note on wet ingredients: If you have the extra cooler space you can pack already refrigerated plant-based milk, but I would also recommend buying a small shelf-stable carton instead. You’ll only have to keep the leftovers cool, and can easily use them in coffee, with cereal, or a nice cup of hot cocoa later in the evening.
  • Don’t want to cook at all? Skip all of the outdoor cook time and prep these Banana Oatmeal Breakfast Cookies, Apple Cinnamon Muffins, or Easy Vegan Granola instead.

pinterest image for vegan camping mix with stack of pancakes on tan speckled plate

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Vegan Camping Pancake Mix

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5 from 12 reviews

This shelf-stable pancake mix is the perfect camping breakfast! It’s fluffy and delicious, but also Vegan, Gluten-Free, and made from 7 healthy ingredients.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 25 minutes
  • Yield: 3-4 servings 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American



Dry Ingredients:

  • 2 cup (207 g) quick-cooking or rolled oats
  • 2 tbsp coconut sugar
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon (optional)
  • ¼ tsp pink himalayan salt or sea salt

Wet Ingredients:

  •   cup unsweetened plant-based milk*
  • 1 tbsp apple cider vinegar (or juice of ½ a lemon)


  1. To prep: Add all of the dry mix ingredients to a high-speed blender and blend until the oats form a fine flour, about 30 to 40 seconds. Transfer this mix to a glass jar or container and seal tightly. Pack the dry mix and wet ingredients with your camping supplies, along with any additional toppings you desire.
  2. Mix: Add the dry mix to a large bowl, then pour in the plant milk and vinegar and stir well. The mixes should combine to form an even, thick batter.
  3. Cook: Pour about 1/3 cup of the batter onto a nonstick skillet* over medium heat and cook each side for about 2-3 minutes, depending on personal preference. The pancakes will be ready to flip once the edges darken and bubbles rise to the surface of the batter and pop. (Note: I used a new nonstick skillet for this recipe and did not need to use any oil. If your pan is older, you will need to grease it with a neutral oil of your choice)
  4. Repeat the process with the remaining pancake batter. The oats will gradually absorb more liquid with time and thicken the batter; if you find your batter to be too thick, add an extra splash of plant milk (or water in a pinch) to thin the mixture out to its previous state.
  5. Serve: as desired. Leftovers will keep at room temperature for up to 2 days, or in the fridge for up to 5.


  • On packing: I suggest pre-measuring your liquid ingredients and packing them in small jars for faster on-site prep time. If you don’t have the cooler space, purchase a shelf-stable carton of plant-based milk so you don’t have to worry about refrigerating it.
  • On substitutions: I have not tested this recipe with any other flour combination. Another gf or regular flour should work, but I cannot speak to the fluffiness. Different flours also absorb different amounts of liquid, so keep this in mind when preparing your ingredients. Coconut Sugar can be replaced with another granulated sweetener of choice, like brown sugar or date sugar.
  • Shelf life: this pancake mix will last for about 2 weeks after everything has been blended together. The baking soda will deactivate with time and the mix will still be edible, but the pancakes won’t be as fluffy.

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. I’ve made this recipe at home twice now and love it! An affordable way to make a lot of vegan pancakes 🙂 I’ve made them with flour both times and they’ve turned out amazing! I have to add a splash of milk but otherwise have had no issues!

  2. My 5 year old actually requests this instead of waffles on some weekends! We tried them on a camping trip initially and since then they’ve become part of our regular rotation (we’re not vegan but I love serving these as a healthy breakfast option that still feels like a big treat). We serve them plain, dipped in yogurt or with mini chocolate chips mixed in (just Sundays) for a special treat.

  3. This is my go to pancake recipe, I make the whole batch to meal prep. I also impress my family with delicious pancakes

  4. Made this for our most recent camping trip. The kids and husband loved it. I did have to use regular sugar instead of coconut sugar because I wasnt able to find it. We topped them with healthy peanut butter, sliced strawberries, blueberries and a drizzle of agave. Thank you for the great recipe!

  5. My sister brought these camping and they were SO good. We made them on a cast iron over the fire. We used regular sugar and flour and they came out great!! I’m going camping this weekend and I’m currently making them again 🙂

  6. Can the mix be saved after mixing in the wet ingredients? Will it be stable in the fridge for a few days?

    1. You definitely could use water but it will change the consistency and fluffiness of the pancakes. Not recommended, but it would work in a pinch.

  7. Just made them and they are delicious! I added some blueberries and it all worked out great! Tasty, healthy and easy to make!

  8. new favorite pancake recipe!!!! i made the dry mix the night before and half of the recipe made me about 5 pancakes. my only tip would be to let the mix rest about 10-15 minutes to get a really sturdy pancake that’s easy to flip. other than that they were delicious!!!

  9. Can I use normal granulated sugar instead of coconut sugar? Where I live, the white sugar is vegan

    1. You should be able to swap them with no issue. We haven’t tried it, but generally speaking the ratio should be the same.

  10. yummmm these came out so good and fluffy. I added chocolate chips and out peanut butter on the top

  11. These are such a great idea! I was wondering if it is possible to use store bought oat flour instead of blending the rolled oats into flour, and if so, would it still be the same quantity (2 cups)?

    1. Yes, you can use store-bought oat flour! The substitution ratio is a little different – I would use 2 1/4 cups instead 🙂