1. In a mixing bowl, combine 0.2 pounds of dry pancake mix and 0.25 cups of brown sugar.
2. Melt 0.03 pounds of Earth Balance vegan margarine in a skillet over medium heat.
3. Pour the melted margarine into the pancake mix and sugar mixture. Stir until well combined.
4. Gently fold in 0.05 pounds of chocolate chips into the batter.
5. Heat a non-stick skillet or griddle over medium heat.
6. Pour about 1/4 cup of the pancake batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface of the pancake, then flip and cook the other side until golden brown.
8. Repeat with the remaining batter, adding more margarine to the skillet as needed.
9. Serve the backcountry pancakes warm, topped with your favorite syrup or toppings. Enjoy!