Toasted Coconut Strawberry Pancakes
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Pancakes are one of the easiest car camping breakfast ideas! They’re quick to prepare, filling, and the amount you make can easily be scaled up or down. This camping breakfast recipe is a simple twist on a classic. Toasted coconut and fresh strawberries instantly take these pancakes to the next level!
Pancake Ingredients
- Pancake Mix – These pancakes are simple because they utilize pre-made pancake mix. Kodiak Cakes (not sponsored) is my favorite mix! Not only are they delicious, but they also have some extra protein. You can use any mix that you’d like, but I do recommend getting one that only requires water to be added. That will make things easier at camp.
- Shredded Toasted Coconut – I use unsweetened shredded coconut for this recipe and give it a quick toast at home before I head out to camp.
- Fresh Strawberries – I wash and cut the fresh strawberries at home and store them in a Stasher bag in the cooler. At camp, they’re ready to top the pancakes!
How to Make Pancakes While Camping
Pancakes are not new, you’ve probably made them many times!
Below you’ll find the basic camp kitchen gear that you need, and some tips for making this specific recipe.
Gear Spotlight:
I make pancakes while camping using a cast iron pan over my propane camping stove. Plates, a bowl, a spatula, and some forks are pretty much all the other gear you need for this one.
At Home:
The first step is to toast the shredded coconut at home. This step is best done at home to make things easier at camp.
Heat a pan over medium heat and add the shredded coconut. Toast until the coconut is golden brown. Mix frequently and watch carefully because it will quickly go from toasted to burnt!
Remove the coconut from the pan and set it aside to cool completely before storing it in an airtight container with the rest of your camping food.
At Camp:
Make the pancake batter according to the directions and proportions on the box of the mix you’re using.
Next, mix in the toasted coconut. I add about 1/2 cup coconut for 2-2.5 cups of pancake batter.
This recipe is flexible and proportions don’t need to be exact.
Heat a cast-iron pan over medium heat. Add butter or oil to the pan, followed by a couple of spoonfuls of pancake batter.
Cook until bubbles start to appear and then flip. Cook for another couple of minutes until both sides are golden brown. Adjust the heat as needed.
Remove from the pan and top with fresh strawberries and honey. Enjoy!
Toasted Coconut Strawberry Pancakes
Ingredients
- pancake mix* (I use Kodiak Cakes)
- 1/2 cup shredded coconut** (unsweetened)
- fresh strawberries
- butter or oil for cooking
- honey
Instructions
At Home:
- Toast the Coconut: This step is best done at home to make things easier at camp. Heat a pan over medium heat and add the shredded coconut.
- Toast the coconut in the pan until it is golden brown. Mix frequently and watch carefully because it will quickly go from toasted to burnt!
- Remove the coconut from the pan and set it aside to cool completely before storing it in an airtight container with the rest of your camping food.
At Camp:
- Mix the pancake mix according to the directions and proportions on the box.
- Mix in the toasted coconut. I add about 1/2 cup coconut for 2-2.5 cups pancake batter. This recipe is flexible and proportions don’t need to be exact.
- Heat a cast-iron pan over medium heat. Add butter or oil to the pan, followed by a couple of spoonfuls of pancake batter.
- Cook until bubbles start to appear and then flip. Cook for another couple of minutes until both sides are golden brown. Adjust the heat as needed.
- Remove from the pan and top with fresh strawberries and honey. Enjoy!
Notes
I hope you love these toasted coconut pancakes with fresh summer strawberries and honey! They are such an easy way to elevate classic pancakes on your summer camping trips.
If you loved these pancakes, try my easy Pumpkin Pancakes next!
Make sure to leave a comment below with your review.
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Camp Cooking Starter Kit
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