3-Ingredient Sourdough Banana Pancakes
A great way to use up that extra sourdough starter and make a delicious and sugar-free breakfast!
Equipment
- 1 Frying pan (non-stick or cast iron)
- 1 whisk
Ingredients
- 2 eggs 1 egg per person
- 2 bananas if bananas are large, add 1 egg
- 1 cup sourdough discard I used a gluten-free one
- oil or butter for frying
Instructions
- Mash the bananas in a large mixing bowl using a fork or a potato masher. Then, add the eggs and the sourdough starter and mix well.
- Preheat a cast iron or a non-stick pan or griddle over medium-high heat. Then, turn the heat down to medium-low and pour ¼ cup of pancake batter onto the pan. Fry for about 2 minutes, then flip. Fry for another 2 minutes and transfer to a plate. Cover with a kitchen towel to keep the pancakes warm.
- Serve with maple syrup, honey, sour cream, or jam! Enjoy!
Notes
- Use room-temperature eggs to help the batter bind better. To bring eggs to room temp quickly, just leave them in a bowl with hot water for 5-10 minutes.
- Use a cast iron pan or griddle to ensure an even cook-through. I had dark on the outside and wet on the inside pancakes when frying on a non-stick pan but never in a cast iron one!
- Frying on lower heat for longer ensures a better cook-through as well.
- Use ripe bananas for the best flavor.
Nutrition
Serving: 1pancakeCalories: 90kcalCarbohydrates: 16.9gProtein: 2.7gFat: 1.6gSaturated Fat: 0.4gCholesterol: 41mgSodium: 17mgPotassium: 158mgFiber: 1.4gSugar: 3.8gCalcium: 9mgIron: 1mg
Tried this recipe?Let us know how it was!