Open as many sandwich bags as you’ll need for making mixes. The recipe is for 1 bag, each bag serves 2 people.

One ingredient at a time, measure each dry ingredient into each of the bags. I’ll do the almond flour first, in each bag, then the protein powder, etc - assembly line!

Once all of the ingredients are measured into the bags, push all of the excess air out of a bag and seal it. Repeat with remaining bags.

Store mix in a cool, dry, dark place until use.

Should be used by the earliest expiry date of all the ingredients you use.

Heat a large nonstick skillet, griddle, or other flat cooking surface over medium heat, spray with nonstick spray.

Add milk, eggs, and oil - if using, use a fork to stir until well combined and smooth.

If adding anything - berries, chocolate chips, shredded apple- stir that in now.

Use a ¼ cup measure to pour batter out into 3 small pancakes. (You can do all 6 at once, if using a larger surface, like my Cuisinart Griddler.)

Allow to cook until the underside is nicely golden brown, and small bubbles are breaking at the surface.

Carefully flip each pancake and cook for another 1-2 minutes, until golden brown on the second side, and JUST cooked through.

Note: Overcooking can lead to dry pancakes!

If you only did the 3 pancakes to start, use the ¼ cup measure to pour the remaining batter into another 3 pancakes, repeat the cooking process.

Serve the camping pancakes with your favorite toppings - butter, maple syrup, sugar free syrup, more berries, etc - or just plain.