In a medium sized mixing bowl mash your ripe bananas with a fork or potato masher until they are as lump free as you can get them.
Add in the milk, eggs, and sourdough starter. Mix until they fully incorporated.
Sift together the salt, baking powder, and flour in a separate bowl to evenly distribute the baking powder. Mix together the wet and dry ingredients until a smooth lump free batter forms.
Heat a skillet or griddle over medium-low heat with a little bit of grass-fed butter.
Use a 1/3 measuring cup to scoop the pancake batter on to the griddle or skillet. Cook each pancake for 2-3 minutes before flipping, then cooking on the other side for about 1 additional minute.
Serve with granola butter, chopped nuts, maple syrup, etc.!
Servings 3
Serving Size 2 pancakes
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate and can have slight rounding.