It’s easy. It’s vegan. It’s soft, fluffy and tangy banana cinnamon pancakes. Perfect for breakfast, brunch or a snack, the blender recipe makes excellent use of your sourdough discard!
Servings: 12small pancakes
Author: Natasha Minocha
1Banana, peeled and slicedOver ripe bananas work the best here
1/4cupSourdough discardYou can use plain yogurt if you don't have the sourdough discard
1/3cupAlmond milkYou can use any milk
1cupWholewheat flouryou can use any flour
1tbspCoconut sugarYou can use any sugar
Place all the ingredients in a blender and blend until you get a smooth batter. This will be a thick batter. You can thin it a bit with some extra milk if you want thinner pancakes.
Let this batter rest for 30 -40 minutes.
Grease a griddle with oil and heat it. Pour a small ladle full of batter on the griddle. Let the pancake cook for 1-2 minutes more till the underside is golden. Carefully flip it over. Cook on the other side till golden brown. Repeat till all the batter is used up.