Banana oat pancakes
A American breakfast for the galley that fine in moderate seas, needs no fridge, about 15 min hands-on.
- Breakfast
- American
- ⏱ 15 min
- 🌊 Sea tolerance 3/5
- 🪨 Bare bones
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Rolled oats200 g (50 g)
- Banana400 g (≈ 3.5 bananas) (100 g (≈ 1 banana))
- Eggs200 g (≈ 4 eggs) (50 g (≈ 1 egg))
- UHT milk240 g (60 g)
- Sunflower / vegetable oil20 g (5 g)
Method
- Mash banana; whisk in eggs, milk and oats.
- Rest 5 minutes so the oats soften.
- Fry spoonfuls in a lightly oiled pan, 2 minutes a side.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in dry stores — nothing here needs a fridge.
- Contains: Eggs, Gluten, Milk / lactose — always check the labels of what you buy.
Per serving
- kcal
- 431
- protein
- 16 g
- fat
- 15 g
- carbs
- 60 g
- sugar
- 16 g
- fibre
- 8 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes