Sure the title sounds simple but these are anything but your normal pancakes and bacon.
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 3 tablespoons brown flaxseed, chopped
- 2 tablespoons sugar
- 1 tablespoon chia seeds
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
Preparing Pancake Mix
Mix AP flour, whole wheat flour, flaxseed, sugar, chia seeds, baking powder, baking soda, and salt in a large resealable plastic bag.
The pancake mix can be made up to 1 week ahead and stored at room temperature.
Put It All Together
Cook the bacon in a large skillet over a campfire over indirect heat. Move it to cooler side of grill as needed to control the cooking process. Cook the bacon until browned and crisp, 10–12 minutes. Transfer to paper towels to drain. whisk eggs and buttermilk in a large bowl, then add dry ingredients, stirring until just combined (some lumps are okay).
While the bacon is cooking, whisk eggs and buttermilk in a large bowl. Add the dry ingredients, stirring until just combined. It should not be perfectly smooth.
Heat another griddle or large skillet over your fire. Make sure to brush with oil. Working in batches, scoop spoonfuls of batter onto your griddle and cook the pancakes until bottoms are golden brown and bubbles form on top. Flip and cook until cooked through.
Serve pancakes with maple syrup and bacon. These are very filling and offer plenty of nutrition, don’t over make what you need.