Easy Vegan Sourdough Banana Pancakes
These tasty vegan sourdough banana pancakes are the perfect way to use up brown bananas and sourdough starter!
Equipment
- Cast iron skillet or griddle
Ingredients
- 2.5 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 4 tsp baking powder
- 2 cups alternative milk I use homemade almond milk. Soy milk or oat milk would be great too.
- 1 tsp vanilla extract
- 2 flax eggs 2 T ground flax seeds with 6 T warm water
- ½ cup ripe sourdough starter
- 4 tbsp melted coconut oil
- ½ cup very ripe bananas mashed
- Oil for cooking
Instructions
The Morning Before
- Feed your sourdough starter and allow it to rise on the counter at room temperature until it has doubled in size.
The Night Before
- Combine ripe sourdough starter, flour, and plant milk in a large mixing bowl and mix.
- Cover with a damp towel and leave on the counter at room temperature overnight.
The Next Morning
- Make your flax egg by combining ground flax seeds with warm water in a small bowl. Allow the mixture to sit until it has thickened (around five minutes).
- In a large mixing bowl, whisk together the mashed banana, flax egg, and applesauce. Make sure the flax egg is evenly distributed by mixing vigorously.
- Add the melted butter, salt, and baking powder and mix just until combined.
- Combine the banana mixture and the flour mixture from the night before and mix.
- Preheat a cast iron skillet on the stove at medium heat until it feels warm when you hover your hand over it. Once it is hot, sprinkle a little cooking oil onto it.
- To cook the pancakes, scoop 1/4 cup of batter onto the hot skillet and spread just enough to make it a ~4 inch circle. Once the top is bubbling and the edges start to curl (2-3 minutes), it's time to flip. Cook the other side until golden brown (another 1-2 minutes). If the pancakes are browning too quickly and the inside isn't cooking, turn the stove down to medium-low or low heat.
- Continue until all of the batter is used up. Serve with your favorite toppings.
Notes
*If you don’t wish to long-ferment your pancakes or you simply don’t have time, you can skip that step and fry the pancakes immediately.
**This recipe can be made with unfed sourdough starter or sourdough discard in place of the ripe sourdough starter if you aren’t long-fermenting the batter. Because of the baking powder, you will still get fluffy pancakes.
Nutrition
Serving: 4pancakesCalories: 103kcalCarbohydrates: 16gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 234mgPotassium: 45mgFiber: 1gSugar: 1gVitamin A: 4IUVitamin C: 0.5mgCalcium: 82mgIron: 1mg
Tried this recipe?Let us know how it was!