Fluffy Banana Sourdough Pancakes

Sourdough Stacks. No better way to start your morning! We love these pancakes because they’re so easy and delicious. It’s also a great way to use our sourdough discard.

Like thousands of others, we've hopped aboard the sourdough train. As a result, we always have some discard after we feed our starter, Bob. We HATE to waste food, so rather than throw away our discard we use it to make some fluffy sourdough pancakes.

These fluffy pancakes are so easy to make and have become a staple in our kitchen on Sunday mornings!

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Serving Size: 8-10 stacks

Prep Time: 45 mins

Cook Time: 15 Mins

Total Time: 1 hour

Description:

Sourdough Stacks. No better way to start your morning! We love these pancakes because they’re so easy and delicious. It’s also a great way to use our sourdough discard.

Ingredients:

1 1/2 cup almond milk (210g)

1 tsp apple cider vinegar

2 bananas (150g)

100g sourdough discard

15 tbsp oat flour or 130g all purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp vanilla extract

Oil

Instructions:

1. Combine almond milk with apple cider vinegar (this will be your buttermilk). Let it sit for 5 mins.

2. Mash bananas in a medium bowl and add your sourdough discard.

3. Add your milk mixture and vanilla extract. Stir till combined.

4. Sift flour, baking soda, and baking powder into your wet mixture. Fold till combined.

5. Let your batter sit for 30 mins.

6. Heat a skillet on medium heat and lightly oil.

7. Pour 1/3 cup of your pancake batter. Flip when bubbles start to appear. Cook till golden brown.

8. Enjoy with your favorite pancake toppers (we like to add maple syrup and fresh fruit!)

Nutrition

Serving Size: 1 pancake (out of 10)

Calories: 53

Sugar: 1.2g

Sodium: 427.6mg

Fat: 0.8g

Saturated Fat: 0.1g

Carbohydrates: 11g

Fiber: 1.2g

Protein: 1.3g