PANCAKES:

3/4 cup instant oatmeal
2 1/2 cups water
1/4 cup light brown sugar
2 medium ripe bananas, mashed
2 eggs, beaten
1/2 cup all-purpose flour
salt and pepper, to taste

Pour water in a saucepan and bring to boil. Add oatmeal, salt and pepper and bring to boil. Let it simmer on medium heat until oatmeal is very soft, about 15 to 20 minutes.

Remove from heat, add sugar and bananas. Let it cool down. Add beaten eggs and flour. The mixture should be a bit thicker than batter for regular pancakes so, if needed, add more flour. Or if oatmeal becomes very thick add more water.

In a non-stick pan make small pancakes (about 6-inches in diameter); large pancakes would be very hard to turn without falling apart.

Note: You can add 1 teaspoon of oil for each pancake when you fry them for a crunchier taste.

Set pancakes aside.

OMELETTE:

3 eggs, beaten
1/4 cup fine coconut flakes
1 tsp. butter

Beat three eggs, add coconut flakes and fry in a non-stick pan with butter. Use smaller pan to make a thicker omelette. Do not overcook. When done, cut in 3/4-inch strips.

TO SERVE:

Place one omelette strip on each pancake, roll the pancake and decorate the top with your favorite ketchup.

Submitted by: Olivera Afife