2 cups fresh sourdough (spelt, kamut or whole wheat)
1 cup buttermilk, kefir or yoghurt
2 eggs, lightly beaten
½ teaspoon sea salt
1 teaspoon baking soda
2 tablespoons melted butter, or olive oil
2 bananas, frozen then thawed (optional)
Mix all ingredients.
Cook on a hot, oiled griddle or in a cast-iron skillet.
Flip when the edges start to look dry, while centre is still moist.
The texture will be chewy and the taste pleasantly sour. Bananas add a sweet flavour to the pancakes, which can be eaten without added sweetener, as a snack on the go.
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