Fool Proof Sourdough Banana Pancakes

Are you one that's intimidated by cooking with sourdough because you're afraid you'll mess it up? Or you're afraid it won't look pretty or taste good? Here's one of my most favorite, beginner, sourdough starter recipes!

I always tell those that are new to sourdough, to start with pancakes. Pancakes are so forgiving, they don't have to look perfectly, and whether they're flat or fluffy, they will always be edible! This recipe is the perfect one to begin with because all you're doing is activating your started and using that as your batter. The perfect beginners recipe!

Fool Proof Sourdough Banana Pancakes

2 cups active sourdough starter (bubbly)

2 eggs

1 ripe banana, smashed

1 tsp salt

1 tsp aluminum free baking powder

2 Tbls olive oil

1 tsp vanilla

1 tsp cinnamon

olive oil for the pan

Feed your sourdough starter the night before so there's at least 1.5 cups of inactive start (will double in size). Cover with a towel and set in a warm spot in your home, by a vent, in the oven with a light on, or in your warmest room. Warmer temperatures will help your start activate more quickly. In the morning mix all ingredients into 2 cups of bubbly/active sour dough start. Using 1/4 cup scoop, pour batter onto a heated and oiled skillet. Turn pancakes when tops are bubbling. Remove from pan after 30 seconds.

Serve with your favorite fruit toppings, nut butters, and pure maple syrup.

I love sourdough pancakes! I love them because they can be prepared the night before, making cooking them in the morning a breeze! I love the taste of the "sour" from fermenting the flour. I also love sourdough pancakes because the fermentation process breaks down the gluten in your flour, making it much easier on the gut to digest. That fermentation process also helps reduce the sugars in those flours, also attributing to less drastic rises in blood sugar levels. Sourdough is like a win-Win-WIN!!!

Baking with sourdough is a great way to help our guts digest grains better. Fermenting our grains breaks down the gluten found in wheats, which is hard for our guts to digest alone. This is why so many individuals do so well on sourdough breads because it takes a step out of our bodies digestion process. In addition to breaking down the gluten and sugars, the bacteria that grows during the fermentation process, called "probiotics", help feed the good bacteria in our guts, helping them break down foods and keep our guts healthy.

Did you know all of this about sourdough? It's pretty amazing how it all works!

Happy cooking!

Love,

Danielle

P.S.

If you're wanting to start baking with sourdough but don't want to grow your own start from scratch, or don't have a friend who can give you theirs, click the link below to check out my dehydrated sourdough start! It's made from organic Khorasan flour (same as Kamut, just a different brand) and purified water.

Dehydrated Sourdough Starter