Breakfast
Banana oat pancakes
Small breakfast pancakes with ripe banana, no blender needed.
20 minPan with lid, board, knife, bowl
Ingredients
2 Servings
Method
- 1
Peel bananas and mash thoroughly with a fork. Stir in eggs and milk.
- 2
Stir in oats and rest for 5 minutes. The batter should be thick but spoonable; add a little water if needed.
- 3
Lightly oil the pan over medium-low heat. Use two tablespoons of batter for each small pancake.
- 4
Cook about 3 minutes per side until golden. Check the centre is fully cooked; cook longer over low heat if needed. Serve warm.
Galley tip
Small pancakes are easier to flip. Check egg, milk and oat allergens; do not taste raw batter.
Do not cook in heavy seas. Secure the stove and pot, use drinking water and keep perishables refrigerated.