Banana Bread Sourdough Pancakes
Today’s recipe is one I stumbled upon by accident one morning. I had let my sourdough pancakes rise overnight, and when I opened my fridge in the morning, I discovered that I didn’t have any eggs. I tried to justify running to the store, but I most definitely did not have time for that. So I did a quick search on vegan alternatives to eggs and apparently a lot of people use bananas. I have to admit I was a little skeptical, but I had a few very ripe bananas that needed to be eaten anyway, so I thought it was worth a shot. And wow! These blew my mind. And, if you serve them without butter, they are totally vegan friendly.
So basically there are the same as my old Sourdough Whole Wheat Pancakes, but with a fantastic banana-bread twist. They aren’t your typical fluffy pancakes, though, so be warned. These guys still have a great rise to them, but they have this amazing center that I don’t know how to describe other than calling it mochi-mochi. Which is the Japanese adjective to describe anything that has the texture of mochi. I know, so not helpful. Just trust me that it’s a good thing. Kind of dense and chewy, but definitely not heavy or doughy. It’s really lovely. And with the banana and cinnamon boost, this will hopefully become a new family favorite for you like is has for mine.
- 2 cups sourdough starter
- 1 cup whole wheat flour, freshly ground if possible
- 2 very ripe bananas, mashed with a fork until only a few chunks remain
- 2 teaspoons ground cinnamon
- 1/2 teaspoon fine seat salt
- 1/2 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 2 tablespoons pure maple syrup or honey
- butter, ghee, or coconut oil of cooking
- In a large bowl, combine the sourdough starter and flour and beat together until evenly mixed. It will be a bit stiff so use a sturdy wooden spoon or even a dough whisk. Cover and let rise on the counter for 8-12 hours, or overnight.
- In the morning, punch down the batter, then beat in the bananas, cinnamon, salt, baking soda, vanilla, and maple or honey.
- Preheat the oven to the lowest setting with an oven-proof platter inside.
- Heat a skillet over medium, add a teaspoon or so of the butter, oil, or ghee. Drop 1/4 cup of the batter into the pan*. It's a relatively thick batter, so you may have to spread it a little with the back of a wet spoon. Once you see several bubbles on the surface of your pancake, flip it over. It should be golden brown**. Cook on the second side until gold brown, and when you gently push down on the middle, it springs back. Place on the platter in the oven and repeat with remaining batter.
- Serve with butter, pure maple syrup, fresh fruit, cinnamon sugar, and all of your favorite pancake toppings.
- *I like to use a 1/4 cup cookie scoop
- **Adjust the temperature if needed. If it's too pale, turn up the heat a a little, if it's too dark, turn it down.