Sourdough Banana Oat Pancakes with Ginger-Lime Syrup

Ingredients

• 1 cup sourdough starter
• 1 cup rolled oats
• 1 cup almond milk
• 1 large mashed banana
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 tsp vanilla extract
• 2 tbsp lime juice
• 1/4 cup maple syrup
• 2 tbsp, chopped fresh mint leaves

Steps

1. 1. In a mixing bowl, combine the sourdough starter, rolled oats, almond milk, mashed banana, baking powder, ground cinnamon, ground ginger, and vanilla extract. Stir until well combined.
2. 2. Let the batter rest for 10 minutes to allow the oats to soften and the flavours to meld.
3. 3. While the batter rests, prepare the ginger-lime syrup by whisking together lime juice, maple syrup, and the remaining ground ginger in a small bowl. Set aside.
4. 4. Heat a non-stick skillet or griddle over medium heat. Once hot, ladle about 1/4 cup of the batter onto the skillet for each pancake.
5. 5. Cook for about 3-4 minutes on one side, or until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
6. 6. Repeat with the remaining batter, adding more almond milk if the batter thickens too much.
7. 7. Serve the pancakes warm, drizzled with the ginger-lime syrup and topped with chopped fresh mint.

Notes

• The banana adds natural sweetness and moisture, while the ginger-lime syrup enhances the flavours with a zesty twist.

Substitutions

• Almond milk can be substituted with any plant-based milk of your choice.