Canoe Camp Tortilla French Toast

Breakfast

Whole Egg Powder 18.0 tablespoon(s)

Vegan Egg Powder 18.0 tablespoon(s)

Milk Powder 1.5 cup(s)

Coconut Milk Powder 1.5 cup(s)

Cinnamon 2.0 teaspoon(s)

Brown Sugar 3.0 tablespoon(s)

Medium Flour Tortillas 24.0 whole

Gluten-Free Tortillas 24.0 whole

Powdered Sugar 3.0 tablespoon(s)

Maple Syrup (12 oz) 1.0 bottle(s)

Wheat / Gluten Dairy

Mix egg powder, milk powder, and cold water. Whisk until smooth.

Stir in cinnamon and brown sugar.

Heat oil in a frying pan over medium heat.

Dip each tortilla into the egg mixture, coating both sides. Let soak for about 10 seconds.

Cook in the hot pan for 1–2 minutes per side, until golden and slightly puffed.

Serve rolled up or flat with maple syrup.

A canoe-country twist on classic French toast — simple, filling, and easy to make at camp.