Sourdough Banana Pancakes with Walnut Butter

Sourdough Banana Pancakes with Walnut Butter

Prep Time: 35-45 minutes

Cook Time: 45 minutes

Servings: 3-4

Ingredients:

Sourdough banana pancakes

• 2 medium bananas, mashed
• 1 egg, room temperature
• ½ - ¾ cup milk of choice
• 2 tbsp melted butter
• 1 tsp vanilla
• 1 cup active sourdough discard
• 1 tsp salt
• 1 cup all-purpose flour
• 2 tsp baking powder
• Butter or coconut oil for cooking

Walnut butter

• 4 cups raw walnuts
• 2 tsp salt

To serve

• Maple syrup
• 2 tsp salt
• Butter
• Flaky salt
• Chopped up walnuts

Directions:

1. WALNUT BUTTER: Preheat your oven to 300 F. Line a baking tray with parchment paper.
2. Spread the raw walnuts evenly on the tray and bake for 25-30 minutes, until golden and fragrant. Stir the walnuts around 2-3 times during the bake to prevent uneven cooking.
3. Wait for the walnuts to cool slightly, and then put them in a high speed blender or food processor. Add the salt.
4. Blend on low, then increase the speed as the walnuts begin to form a paste. Blend until completely smooth and runny. If it doesn’t get very runny, add a teaspoon or so of a neutral oil.
5. SOURDOUGH BANANA PANCAKES: In a large bowl, whisk together the mashed bananas, egg, milk, melted butter, and vanilla until well combined. Whisk in the sourdough starter discard.
6. In a medium bowl, combine the salt, flour, and baking powder.
7. Add the dry ingredients to the wet ingredients and stir with a spatula until just combined. Let the batter rest for 30 minutes.
8. Heat a large nonstick skillet over medium heat. Grease with a small amount of butter. Using a scoop (about ¼ cup), pour the pancake batter onto the pan. Cook for a few minutes, until bubbles start forming and you can see the sides set up. Flip and cook for an additional few minutes. Continue cooking with the rest of the batter.
9. Serve with a drizzle of walnut butter, maple syrup and a sprinkle of flaky salt.