Step 1

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.

Step 2

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.

Step 3

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)

Step 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.

Step 5

as desired. Leftovers will keep at room temperature for up to 2 days, or in the fridge for up to 5.