Simple Sourdough Banana Nut Pancakes
Start your day off on the right foot with a perfect blend of sourdough tanginess, banana sweetness, and nutty goodness with these simple sourdough banana nut pancakes! Get ready to elevate your morning routine with this simple, healthy recipe!
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Servings: 15 pancakes
Calories: 55kcal
Equipment
Ingredients
- 2 large eggs room temperature
- 2 bananas mashed
- 1 c sourdough discard
- ⅓ c chopped walnuts
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
Instructions
- In a medium-sized bowl, mash the bananas. Add the eggs, sourdough discard, walnuts, vanilla extract, and baking soda. Whisk until well combined.2 large eggs, 2 bananas, 1 c sourdough discard, ⅓ c chopped walnuts, 1 teaspoon vanilla extract, ½ teaspoon baking soda
- Begin warming up your griddle to 375℉. Once it is warm, spray with nonstick spray or melt some butter to keep your pancakes from sticking. Drop ¼ - ⅓ cup of the batter and cook for a few minutes before flipping over. You'll notice bubbles on the batter start to pop when it's ready to flip over. Cook again for a few minutes before removing to a plate.
Notes
Additions: If you want to elevate this recipe further, you may add a teaspoon of cinnamon or cinnamon chips. Alternatively, you can also add blueberries or chopped strawberries!
Serving: My favorite way to serve these is by spreading nut butter over the top and then some sliced bananas. I then top it with a little bit of maple syrup!
Storage: Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 6 months.
Reheating: These pancakes can be reheated in the microwave or the toaster.
Nutrition
Serving: 1pancake | Calories: 55kcal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.002g | Cholesterol: 22mg | Sodium: 45mg | Potassium: 76mg | Fiber: 1g | Sugar: 2g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.2mg
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