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Blueberry Camping Cakes (vegan)

blueberry camping cakes vegan


The question that has baffled me for years is “Why does everything taste better when you are camping?” I know we tend to eat things that are not on our normal everyday diet, but everything tastes good. I find that even the healthy foods that I eat at home taste wonderful and give my taste buds great pleasure. It might be the fresh air or the simple fact that I am relaxed and am on vacation, I am not sure. One of the traditions of camping for my family is pancakes. Raise your hand if you LOVE pancakes like we do. I know, some of you are on a raw program… I don’t camp that often so I admit that I do indulge when I do. Just because they taste good doesn’t mean we can’t eat a healthy version of these beloved cakes. This is reflected in my BLUEBERRY CAMPING CAKES. I named them this because this is the only time that I make them, a real treat for sure! These pancakes are full of all the good stuff like organic ripe blueberries, whole grain flour, vegan and organic ingredients. Because these are actually healthy pancakes, I don’t worry about straying this far from my normal raw vegan lifestyle…. NOPE, no guilt here! I also feel good feeding them to my family because I know that they are getting the flavor they crave but is good for them. Now most of you can not just take off today and go camping; this doesn’t mean you can not make these at home. If you are going to go camping, be sure to pack up these ingredients and give your family and yourself a treat. Who knows maybe you can answer the question….

A CHEF’S TIP: if you are taking this with you in your travels, here is an easy way to transport the ingredients– measure all of the dry ingredients out and put in a sealed container. Measure the soy milk, oil and mashed banana into another sealed container (put into cooler). Wash and de-stem the blueberries and place in another sealed container. Be sure to bring a big bowl, mixing spoon, syrup and fresh fruit too. Continue with the instructions on how to make…


1 TBSP raw organic sugar

1  cup organic stone ground whole wheat flour

1/3 cup unbleached organic all purpose whole wheat flour

1 tsp baking powder

1/4 tsp fresh ground pink salt

1/2 tsp dried organic orange peel

1 ripe organic banana

1 1/2 cup organic soy milk

1/2 tsp organic vanilla extract

1 TBSP organic cold pressed olive oil

1 1/2 cup organic blueberries

pure organic maple syrup or organic maple syrup/agave blend to top

fresh organic fruit as a side dish

Heat your non-stick griddle on high until hot and then turn down to medium heat, do NOT oil. In a large mixing bowl, mix sugar, flours, baking powder, salt, and orange peel. In another bowl mash the banana with a fork well. Add in the milk, vanilla and oil, blend well. Now add in this wet mixture into the dry mixture and blend until wet, do not over mix. Now fold in the blueberries. Ladle out the pancake batter into 6 pancakes on to the heated griddle. Cook on this side until you see the bubbles coming up through the batter pop and do not fill up with batter and the edges are crisp. Check the bottom of the cake- it should be a medium-golden brown. Now use a spatula and flip the cake over onto the other side quickly, this will make it rise a bit. Continue to cook on this side until the bottom is a medium-golden brown. Remove the cakes from the griddle and cover tightly with tin foil for 5 minutes. Serve with syrup and fresh organic fruit. ENJOY!!

jarOhoney copyright final 2013

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