Sourdough Banana Pancakes
These fluffy pancakes are made with a sourdough starter discard that adds a gentle tang and provides naturally occurring wild yeast and lactic acid bacteria for improved digestibility. It is a weekend breakfast that transforms leftover sourdough starter into something truly spectacular.
Light and airy banana pancakes made with active sourdough discard for a probiotic-boosted weekend breakfast.
Nutrition per serving
Ingredients
Fermented
Fruit
Protein
Leavener
Fat
Flavor
Instructions
Mix the Batter
In a large bowl, combine the sourdough starter discard, mashed bananas, eggs, and vanilla extract. Whisk until well combined. The batter will be slightly lumpy from the banana and that is completely fine.
Activate the Leavener
Add the baking soda to the batter and stir gently. You will notice the batter begin to bubble and puff slightly as the baking soda reacts with the acidity of the sourdough starter. Let rest for 3 to 5 minutes.
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and brush lightly with coconut oil. Pour approximately one quarter cup of batter per pancake. Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set, then flip and cook for 1 to 2 minutes more.
Serve Warm
Transfer cooked pancakes to a warm plate and repeat with remaining batter, adding more coconut oil as needed. Serve stacked with fresh fruit, a drizzle of maple syrup, or a spoonful of plain yogurt for extra probiotics.
Substitutions
Common mistakes
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