Sourdough Banana Pancakes
Fluffy and soft, with delicious banana flavor. The batter is best made the evening before and refrigerated overnight, for pancakes in the morning!
Ingredients
- 125 g banana extra ripe, mashed
- 320 g whole milk
- 150 g discard sourdough starter
- 12 g granulated sugar
- 2 large eggs
- 45 g butter melted (plus more for frying)
- 1 tsp vanilla extract or paste
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 220 g all-purpose flour
Instructions
- In a large bowl, add the mashed banana, milk, sugar, sourdough discard, eggs, butter, vanilla, salt, baking powder, and baking soda, and whisk to combine.
- Add the flour and whisk it in; it’s okay if it’s a bit lumpy.
- These can be cooked right away, or you can cover the bowl and refrigerate it overnight (or up to 24 hours).
- When ready to cook, preheat a cast-iron or non-stick pan over medium heat and grease it with butter.
- Ensure the pan is hot and the butter is sizzling, then pour in around 1/4 cup of batter for each pancake. If the pan gets too hot, turn down the heat a little once you've poured in the batter. The banana in the pancake can cause these to burn easily if it gets too hot.
- Cook the pancake for around 2-3 minutes until bubbles appear on the surface. Flip the pancake over and cook the other side for another minute or 2.
- Transfer the pancake to a plate and continue with the rest of the batter until it is all used up, stacking the pancakes in a pile as you go.
- Serve with banana, berries and maple syrup.
Nutrition
Serving: 1pancakeCalories: 167kcalCarbohydrates: 28gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 52mgSodium: 375mgPotassium: 171mgFiber: 1gSugar: 6gVitamin A: 152IUVitamin C: 1mgCalcium: 97mgIron: 2mg
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