Sourdough Discard Banana Pancakes
Sourdough discard is a baker's blessing in disguise. Rather than letting that precious discard go to waste, why not turn it into something delicious and nutritious? Enter the world of dreamy Sourdough Discard Banana Pancakes! These fluffy delights are not only a fantastic way to utilize your sourdough discard but also a wholesome breakfast option packed with flavor and goodness. So, dust off your skillet and let's dive into this recipe that will make your mornings brighter and your taste buds happier.
If you are new to sourdough making and bread, check out my post on Organic Sourdough Bread. If you don't have a sourdough starter and want to start that journey, you can purchase my personal sourdough starter here.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why You Should Be Eating Sourdough
Easy to Digest
The bacteria-yeast composition will start to breakdown the starches found in the grains before it even reaches your stomach!! Most of the work is done before you consume, making it much easier on your gut.
Lower Glycemic Index
Sourdough is fermented in a way that depletes bad starches within it. Your blood sugar won’t rise drastically upon eating it.
Better for Gluten Sensitivity
The longer fermentation time for sourdough bread means that much of the protein gluten is broken down into amino acids before you consume it.
Provides Healthy Bacteria
Sourdough is fermented in a way that fosters more beneficial bacteria in the bread and in your body when you eat it.
Made with 2 Simple Ingredients
Real sourdough starter contains only 2 ingredients: flour & water, and salt.
Macros & Nutrients
Sourdough is packed with nutrients, healthy carbs, protein, fiber, iron and vitamins like potassium, folate & vitamin B. It is not high in calories either.
Ingredients
- 2 medium organic ripe bananas
- 3/4 cup unsweetened almond milk
- 1 organic large egg
- 1 cup sourdough discard (you can purchase my sourdough starter in my bio if you are new to sourdough!)
- 1 tsp sea salt
- 2 tsp baking powder
- 1 cup organic unbleached all-purpose flour (oat flour or gluten free all purpose work too)
How To Make Them
Mix the Pancake Batter
- 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.
Cook the Pancakes
- 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.!
How To Store Leftovers
You can store your leftovers in an air tight container in the fridge for 3 days. Just pop them in the microwave for 30 seconds or so to reheat.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Sourdough discard is a baker's blessing in disguise. Rather than letting that precious discard go to waste, why not turn it into something delicious and nutritious? Enter the world of dreamy Sourdough Discard Banana Pancakes! These fluffy delights are not only a fantastic way to utilize your sourdough discard but also a wholesome breakfast option packed with flavor and goodness. So, dust off your skillet and let's dive into this recipe that will make your mornings brighter and your taste buds happier.
- 2 bananas (medium, organic, ripe - The riper the better!)
- 3/4 cup almond milk (unsweetened)
- 1 egg (large, organic)
- 1 cup sourdough starter discard (organic - If you are new to sourdough, you can purchase my sourdough starter on Etsy.)
- 1 cup all purpose flour (organic)
- 2 tsp baking powder
- 1 tsp sea salt (fine sea salt)
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
- Amount Per Serving
- Calories 329kcal
- % Daily Value *
- Total Fat 2.7g5%
- Saturated Fat 0.6g3%
- Cholesterol 71.7mg24%
- Sodium 836.2mg35%
- Total Carbohydrate 65.9g22%
- Dietary Fiber 4.6g19%
- Sugars 10.7g
- Protein 11.3g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.