Sourdough Pancakes with Cinnamon-Banana Swirl

Ingredients

• 250g active sourdough starter
• 150g whole wheat flour
• 200ml almond milk
• 2, ripe banana
• 1 tsp baking powder
• 1 tsp cinnamon
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tbsp ground flaxseed
• 2.5 tbsp water

Steps

1. 1. In a small bowl, mix the ground flaxseed with water and let it sit for about 5 minutes to thicken.
2. 2. In a large bowl, combine the sourdough starter, whole wheat flour, baking powder, cinnamon, and vanilla extract.
3. 3. Add the almond milk and the flaxseed mixture to the dry ingredients, and stir until just combined. The batter should be slightly lumpy.
4. 4. In another bowl, mash the ripe bananas until smooth and mix with additional cinnamon and a splash of maple syrup.
5. 5. Heat a non-stick skillet or frying pan over medium heat. Pour about 1/4 cup of batter onto the skillet for each pancake.
6. 6. Before flipping, swirl a spoonful of the banana mixture gently into the pancake.
7. 7. Cook for about 2-3 minutes on one side until bubbles form, then flip and cook for another 2-3 minutes until golden brown.
8. 8. Repeat with the remaining batter, keeping cooked pancakes warm in a low oven.

Notes

• This recipe uses almond milk for moisture, but feel free to substitute with any plant-based milk.

Substitutions

• If avoiding gluten, replace whole wheat flour with a gluten-free all-purpose flour blend.