- 2/3 cup sourdough starter (stirred down)
- 1/2 cup nut milk (or regular milk)
- 1 large egg, beaten
- 1 tablespoon oil or melted butter
- 1–2 tablespoons maple syrup
- 1 teaspoon vanilla
- 1 cup flour (120 grams)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Butter or oil for skillet or griddle
- Maple syrup for drizzling
Maple Glazed Bananas and Pecans (optional)
Whisk wet ingredients together in a medium bowl.
Mix dry ingredients together in a small bowl.
Gradually add flour mixture to wet mixture, whisking until just combined. If batter feels thick (wholegrain flours are “thristier” than white flour) add a little more nut milk to desired consistancy. Let sit 15 minutes.
Heat a dry skillet over medium-low heat until very very hot. Add oil or a combo of oil and butter to the skillet. Ladle in a 1/2 cup batter (to make a 6-inch pancake). Flip when golden and small bubbles appear at the surface. Cook until middle puffs in the center, lowering heat if necessary.
Keep in a warm oven or cover with foil. Repeat with remaining 5 pancakes.
Make the maple glazed bananas and pecans:
Add butter to the same skillet. Add pecans and a pinch of salt. Saute for 3-4 minutes over medium heat until toasted. Move to one side. Add the bananas. Sear each side of the banana 2-3 minutes, or until golden.
Once the bananas are golden, pour the maple syrup over the the bananas and pecans, give a stir, turn heat off and remove pan from the burner.
Serve the pancakes and top with the Maple Glazed Bananas and Pecans.
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