Easy 15 Minute Sourdough Banana Pancakes
Great breakfast idea for a busy morning!
Equipment
- 1 Frying pan (non-stick or cast iron)
Ingredients
- 2 eggs 1 egg per person
- 2 bananas if bananas are large, add 1 egg
- 100 grams (6 tbsp) sourdough discard can use gluten free
- butter for frying
Instructions
- Beat the eggs with a fork and add mashed bananas. You don’t have to use ripe bananas for this recipe, but it is easier to mash ripe bananas. Add sourdough discard and mix.
- Add butter to a preheated pan. I use cast iron pan as it gets really hot and provides evenly cooked through pancakes. Scoop the batter onto the pan and fry the pancakes on one side for 2-3 minutes. Flip and fry on the other side for another 2 minutes.
- Serve the pancakes with sour cream, jam, honey, maple syrup, or fresh fruit. Enjoy!