Perfect Banana Pancakes
Ingredients
1 1/2 cups einkorn flour, sub all-purpose - reduce to 1 1/4 cup
3/4 tsp baking powder
3/4 tsp kosher salt
1 egg
1 cup milk, of choice
1/4 cup sourdough discard, sub 3 tablespoons water
2 tbsp raw honey
1 tsp vanilla extract
3 tbsp unsalted butter, melted
2 tbsp salted butter
1 tbsp olive or avocado oil
2 ripe bananas, optional
pure maple syrup, for serving
Method
Place a large skillet on low heat to start warming.
In a large bowl, whisk together the egg, milk, sourdough discard, melted unsalted butter, and honey until fully combined. Fold in the flour, baking powder, and salt.
Add the butter and oil to the heated pan and bring the heat up to medium-low. Once the butter and oil are heated and sizzling, use a quarter-cup measure to pour the batter into the pan, leaving space between each pancake (about 2-3 pancakes at a time). Place 3 slices of banana on each pancake after the batter is poured into the pan.
Cook until the top starts to bubble and the side that’s been cooking is golden brown (about 3 minutes). Flip and cook for an additional 2 minutes before removing from the pan and setting aside.
Continue with the rest of the batter. Once all your pancakes are done, plate them up, top with a nice drizzle of maple syrup, and enjoy!
Notes
You can keep the bananas, or if you prefer not to use them, you can easily substitute with strawberries, blueberries, or skip the fruit altogether.
