Good morning, my friends. In this video I’m off-grid in the Australian bush and (finally) doing another little “Cooking with Christie” moment—because I’ve been eating eggy bread for years and I’ve just gotten sick of it. So I take you through my new van life breakfast routine: quick, fluffy gluten-free pancakes that are honestly so good even my family have been eating them. I run through the ingredients I actually use in the van (including honey instead of sugar), how I mix it all together, and the consistency I like for thick little pikelets. I also chat about the biggest thing that makes or breaks this recipe for me: the flour. Because I don’t eat corn (a lot of gluten-free flours have maize starch), I share the one self-raising gluten-free flour I’ve found that works really well. I cook these on camp barbecues this morning because it’s cloudy, I’m staying put for a few days, and I’m properly off-grid—but I also talk about how I normally cook them in the van on my ceramic electric hot plate. The main takeaway: these are filling, easy, and made from mostly long-life ingredients, so they’re perfect when you’re off-grid and you’ve run out of bread (or you just want a slow, simple morning).