Fluffy vegan banana pancakes
A American breakfast for the galley that fine in moderate seas, needs no fridge, about 10 min hands-on.
- Breakfast
- American
- ⏱ 10 min
- 🌊 Sea tolerance 3/5
- 🪨 Bare bones
- vegan
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- All-purpose / plain flour240 g (60 g)
- Soy milk (UHT)360 g (90 g)
- Banana200 g (≈ 1.5 bananas) (50 g (≈ 0.5 banana))
- Baking powder12 g (3 g)
- Sunflower / vegetable oil24 g (6 g)
- Maple syrup40 g (10 g)
Method
- Mash the banana; whisk in soy milk, flour and baking powder.
- Fry small pancakes in a lightly oiled pan, 2 minutes a side.
- Serve with maple syrup.
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: Gluten, Soy — always check the labels of what you buy.
Per serving
- kcal
- 373
- protein
- 9 g
- fat
- 8 g
- carbs
- 66 g
- sugar
- 13 g
- fibre
- 3 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
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