Ever have days where there are way too many bananas in the fruit basket? When there are too many ripe bananas, I love either putting them in a kefir smoothie or making these healthy sourdough banana pancakes. The banana flavor is subtle, and the texture of the pancakes are chewy and moist. These healthy sourdough banana pancakes go well with a thin spread of honey, preserves or passion fruit butter. Yum!
This pancake batter uses both sourdough and kefir. Due to the health benefits of both the sourdough and the kefir, these pancakes are good for your digestive tract and have a positive effect on body function! Make the pancake batter without the bananas the night before to allow the sourdough and kefir to work its magic throughout the batter. The sourdough breaks down the sugars and carbohydrates in the flour, allowing the body to readily absorb the flour's released nutrients, making these sourdough banana pancakes nutrient rich, healthier and more filling!
Tips for making sourdough banana pancakes
The pancake batter can be made entirely by hand. Pancakes cook better in a non-stick skillet over medium heat.
Make the pancake batter without the bananas the night before to allow for the sourdough and kefir to work its magic throughout the batter. Use sourdough discard, but it should still be active so that it can metabolize the carbohydrates and sugars in the batter. The batter should be light and airy after resting overnight.
Lightly fold in the egg mixture and bananas after the batter has rested to keep the batter light and fluffy.
Cooking the sourdough banana pancakes.
This healthy sourdough banana pancake recipe does have a little butter in the recipe. However, it is best to initially spray or coat the skillet with a thin layer of oil or butter. Wipe the excess fat off with a paper towel. See Cooking Golden Pancakes in my Tips and Tricks section.
Unlike regular pancake batter, sourdough pancake batter will have many bubbles when cooking. These sourdough banana pancakes are ready to flip when half the height of the pancake is cooked and some of the bubbles on the surface remain open. Use a non-metal spatula and gently slide it under the pancake until the entire pancake is released from the pan and then flip it.
Grease the skillet every so often as needed with the paper towel that is used to initially wipe off the excess oil / butter from the first pancake.
The size of the pancakes is really personal preference. They can be small crumpet size which are great for high teas or large pan pancakes for hearty breakfasts. Enjoy and let me know what you think of these sourdough banana pancakes in the comment section.
SOURDOUGH BANANA PANCAKES
- Mixing bowl
- Non-stick Griddle / skillet
- 60 grams active starter
- 150 grams all purpose flour
- 200 ml kefir
- 100 ml milk Need milk to thin the batter
- 25 grams sugar
- 1 egg room temperature to prevent the butter from solidifying
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 30 ml melted butter
- ½ tsp baking powder
- ½ tsp baking soda
- 1 very ripe mashed banana
- In a large mixing bowl, stir together your starter, milk and kefir until the starter is dispersed.
- Add the flour and sugar until mixed.
- Cover and let rest at a cool temperature for about 12 hours, making a type of levain.
- In a small bowl, beat together the egg, vanilla extract, salt, melted butter, baking soda, baking powder and mashed banana.
- Gently fold into the levain.
- Pour the batter onto preheated non-stick skillet or oiled steel.
- Flip when bubbles appear. Sourdough pancakes have a lot more bubbles than regular pancakes.
- Serve warm with your favorite accompaniments.