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Sun rising, coffee in hand, smell of bacon in the morning air…

These cakes with a berry compote are much more hearty than their fluffy white counterparts. These are perfect when you want something to really sink your fork into. For the carnivores, serve with a side of thick cut pepper bacon. This recipe was designed for camping as you can pre-mix dry ingredients into a zip-lock & whisk together moist ingredients into a jar for effortless combining in the morning.

Multigrain Pancakes with Mixed Berry Compote

serves 8 (16 pancakes)

• 1/2 cup old fashion oats

• 2 cups whole wheat flour

• 1/4 cup wheat bran

• 1/4 cup wheat germ

• 1/2 tsp. salt

• 1/2 tsp. cinnamon

• 1/2 tsp. freshly ground nutmeg (you will need a microplane zester for this)

• 3 tsp. baking powder

• 1/2 tsp. baking soda

• 2 large eggs, beaten

• 2 cups buttermilk (pack a little extra for thinning batter just in case)

• 3 tbsp. sunflower oil (or canola)

berry compote

• 1 frozen bag of mixed berries

• 1 jar of raspberry preserves

Toast oats in a dry non-stick pan until golden, coarsely chop, combine with the next  8 listed ingredients & store in a zip-lock. Whisk together remaining ingredients, store in a jar & refrigerate until ready for use. In the morning, combine all ingredients in a large bowl, mix just until combined. Measure a 1/3 cup pancake mix & cook in a non-stick pan over medium heat until edged begin to dry up, flip & continue to cook on the other side until golden. For berry compote, simply heat berries & preserves in a pan until hot & bubbly.