- 3/4 cup (180 ml) sourdough starter
- 2 1/2 cups (313 g) whole wheat or gluten-free flour
- 1 cup (235 mil sour milk or coconut kefir
- 1 teaspoon fine sea salt
- 2 eggs
- Spices of your choice (optional)
- 3 tablespoons (45 ml) extra virgin olive oil or coconut oil
- 1 teaspoon baking soda
- 1 large ripe banana, mashed
- In a large bowl, combine the sourdough starter, flour, and milk or kefir until thoroughly mixed. Allow the mixture to sit on the counter, covered with a clean towel, for 8 hours, or preferably overnight.
- Punch down the dough, if it has risen, and mix in the salt, eggs, and any spices you wish to use until a batter is formed.
- Heat the olive or coconut oil in a skillet or griddle over medium heat. Meanwhile, fold the baking soda gently into the batter, which will begin to gently foam and rise. Let it bubble and foam a minute or two, then add the mashed banana. Pour 1/3 cup (80 ml) batter into the hot oil. When bubbles appear at the center of the pancake (about 4 minutes), flip it over and cook the remaining side for about 2 minutes more. Remove from the heat and keep warm. Repeat until all the batter is used.
- Serve with your favorite toppings. Yogurt, creme fraiche, maple syrup, or fermented jams and butters work well.