Ingredients
Equipment
Method
- Heat the nonstick skillet over a low flame. Add the walnuts. Cook for 5 minutes, stirring occasionally. Remove from the heat.
- Peel the bananas and place them in the large mixing bowl. Mash them with the potato masher or the back of a large spoon until they are relatively smooth.
- Add the mature sourdough discard, vanilla extract, and maple syrup to the mashed bananas. Mix these together well with the potato masher or a whisk.
- Add the rolled oats, baking powder, and toasted chopped nuts to the bowl. Mix these in well so the ingredients are distrubuted evenly, but don't overmix the batter.
- Heat the non-stick skillet over a medium flame. Add a teaspoon of light vegan maragrine to the pan. As it melts, move it around with the spatula so the entire surface is coated.
- Drop the pancake batter onto the skillet surface with an ice cream scoop or a third of a cup measuring cup. Cook until you see bubbles throughout the pancakes and when you check the bottom, it is golden brown. Then flip over and cook the other sides for about 3 minutes until lightly browned. Repeat as needed for the rest of the batter.
Nutrition
Notes
The nutrition estimate is from Spoonacular, which is based mainly on USDA FoodData Central.
The sourdough starter is estimated to contain ⅔ cup of flour. You can make the recipe higher in fiber by using some whole wheat or rye flour, or when feeding the starter.
For the best flavor, use sourdough discard that is on the fresh side - not some that has been sitting in your fridge for weeks because then it will have a sour taste.
This recipe makes 10 pancakes
