Why I Travel With Pancakes

This might sound a little strange at first, but one of the things I almost always bring with me when I travel is pancakes.

Not fresh, hot-off-the-griddle pancakes.

Just a simple stack I made at home before we leave.

Because when you’re traveling—especially if you’re dealing with food allergies or dietary restrictions—breakfast can be one of the hardest meals to figure out.

Most places don’t have anything I can safely eat.

And even if they do, I don’t want to start my day wondering if something is going to make me feel awful later.

So I keep it simple.

Before a trip, I make a batch of gluten-free pancakes using ingredients I know I tolerate. I usually use a mix like Bob’s Red Mill and make them with almond milk so I know exactly what’s in them.

Then I let them cool, stack them, and pack them in a sandwich bag.

That’s it.

No syrup. No extras.

You don’t need it.

In the morning, I warm them up—usually about 30 seconds in the microwave, just enough to take the chill off—and top them with whatever fruit I have.

Berries, bananas, whatever’s available.

If I’m using my Hot Logic, I’ll wrap them so they don’t dry out. Otherwise, they can get hard pretty quickly. I’m not really trying to “cook” them again—just warm them up enough to eat.

They keep well in the refrigerator for about three days. After that, they start to get a little grainy, so I try to plan around that.

It’s not fancy.

But it works.

And when you’re on the road, having something that just works is everything.

It fills me up, it doesn’t make me sick, and I don’t have to think about it.

That’s the real goal.

Not perfection.

Just something reliable that lets me enjoy the rest of the day.