How to Make Bannock for Breakfast

We’re getting prepped for a camping trip later this week, and of course I’m meal planning and making grocery lists like the true type A lady I am. One of the traditions we have, which gives me one less thing to think about, is bannock for breakfast. It’s incredibly simple, and the (bigger) kids can roast their own, over the fire/coals.

I mix my dry ingredients into freezer bags, one batch per morning we’ll be away, and add the water and oil to the bag the morning of. It can be kneaded and pulled together right in the bag, and then rolled into snakes and wrapped around skewers/sticks to roast. You could also fry it quite easily, we just don’t have a large enough cooking surface, and the kids would rather be poking around in the fire pretty much always.

There are a million recipes online, and most are very uncomplicated, but this is my stand-by:

3 cups all purpose flour

1 tbsp baking powder

3 tbsp powdered sugar

1 tsp salt

Add 1 cup water and ¼ cup vegetable/canola oil to the dry ingredients when you’re ready to cook the batch. Mix well until you have a nice, smooth dough. Cook and smother in jam. We like blackberry. Eat. Make audible “mmmm” sounds.

Image via Sweet Leaf Susie




Julie Farrell lives with her two daughters, wife, and dog in a downtown Edmonton condo. She coordinates the Downtown Edmonton Community League’s Urban Kids program and is an advocate for community enhancement and mental health. Julie also blogs about urban family life, sustainability, and minimalism at