Smashed Chickpea Breakfast Cakes with Carrot and Zucchini
Getting sick of eating sticky oatmeal and burnt eggs for your typical camping breakfast? Aren’t we all.
I’ve spent quite a few mornings trying to think of something different to make for breakfast, and it can be a little tough to figure out. I don’t know about you, but camping mornings can be a little tough for me, especially if I’m waking up after a long day of adventuring. First, you have the general lack of motivation that comes with early mornings and sore bodies, even if you’re camping in a beautiful spot. Then, you’re thinking of the dishes you need to wash before you can take off to go climbing again, and at the end of it, you just want a camping breakfast that’s quick, simple, and (hopefully) a little tasty.
These smashed chickpea breakfast cakes are a great alternative to oatmeal and eggs because they pass both of those important tests. Thanks to the chickpea base, this camping breakfast is filling and has the nutrition and protein you need to start your day off right. The veggies that are added in kick up the flavor situation, but, with the help of a simple peeler, the recipe process for this simple camping breakfast still doesn’t take long. I use ghee when I make this recipe, which is (simply put) a slightly healthier form of butter. It also comes in a jar or sealable container of some sort and doesn’t need to be kept refrigerated, so it’s better suited than butter for camping. Once you’ve got all the ingredients, all you’ll need is a bowl to mix everything in and pan to cook them, so clean up won’t keep you from the day of fun that’s calling your name. Another good thing to note is that this camping breakfast recipe can be made ahead of time- entirely or partially. That means that if you’re feeling ambitious, you could get the whole mix ready the night before and only cook the cakes in the morning, or prep some ingredients to make for quick cooking when it’s time for breakfast.
Although breakfast can easily be pushed to the side when you’ve got a big day planned, it’s called the most important meal of the day for good reason. Not only is getting AM nutrition essential to fueling your body for hiking and climbing, starting the day off on a good foot sets the tone for the whole day! So check out the recipe below for the perfect pairing to some mountain views and a cup of coffee.
SMashed Chickpea Breakfast Cakes with CArrot and Zucchini
2 cups cooked chickpeas, smashed
2 carrots
1 zucchini
1/4 cup red onion, thinly sliced
3 eggs
3 Tablespoons olive oil
1 Tablespoon oregano
1 teaspoon thyme
1/2 teaspoon salt (adjust to taste)
pinch pepper
2 Tablespoons ghee or butter
Peel the carrots and zucchini into thin slivers (watch your fingers peeling the last bits!), and thinly slice the red onion. Place the vegetables in a bowl with the smashed chickpeas, eggs, oregano, thyme, salt +pepper, and olive oil ( if you’re having a hard time smashing the chickpeas, add the olive oil in before hand to soften then up slightly more. Mix all ingredients together until well mixed. Store overnight in a tightly sealed container or cook immediately. To cook, melt 1/2 tablespoon of ghee on a pan on medium heat. Spoon about 1/4 cup of the mixture on to the pan and then flatten slightly with a spatula to make a “pancake” form. Let cook for 3-5 minutes, or until golden brown on the bottom, and then flip and cook for 3-5 more mins on other side. Repeat with remaining mix and then enjoy with your morning view and good company!