Banana Oatmeal Pancakes
Serves 6
5 mins prep
20 mins cook
480 mins Resting time
503 mins total
These sourdough discard banana oatmeal pancakes are an easy way to ensure you're starting your day off on the right foot! Long fermented, gut healthy, delicious, and require minimal clean up - these have to be added to your weekday breakfast lineup.
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The night before
In a large mixing bowl, mash the bananas. Add in sourdough discard, oats, flour and milk. Whisk until everything is well combined. Cover the bowl with a bowl cover or large plate and leave on the counter overnight, or in the fridge.
The next morning
To your batter, whisk in eggs, sugar, salt, baking soda, baking powder, and cinnamon. Mix until everything is well combined.
To a hot cast iron pan(a hot cast iron pan ensures the pancakes won't stick to the bottom of the pan) melt 1 TBS of butter, add ¼ cup of batter and let it cook for 5 minutes over medium heat. When the batter starts to bubble, flip the pancake over and let cook for an additional 2-3 minutes.
Transfer to a clean plate, and serve with extra bananas, fresh fruit, and maple syrup!
