Vegan Camping Pancake Mix

two pancakes topped with bananas and maple syrup on tan speckled plate

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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.



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.