A delicious sweet savoury breakfast that has that yummy + indescribable umami flavour.
A perfect pairing. These pancakes were discovered during a little experiment one morning by mixing two of favourite pancake batters together (banana + savoury sourdough). I had run out of flour and decided to add a spoonful of my buckwheat sourdough starter instead.
A hybrid of a pancake was born and there’s been no going back since. Using a sourdough starter creates bigger, fluffier pancakes that are somehow more filling than when using flour straight out the bag.
A RECIPE FOR BANANA + SOURDOUGH PANCAKES
Serves 2
Prep time: 15 minutes | Cooking time: 10 minutes
Ingredients:
- 2 ripe bananas
- 2 eggs
- 2 tbsp sourdough starter (or buckwheat flour if no starter)
- 1 tsp baking powder
- Coconut or olive oil for frying
- Fruit of your choice to serve
- Honey or maple syrup for serving
Recipe:
- Place all the ingredients in a food processor and blend until smooth
- Leave to sit for 20 – 30 minutes if you would like them extra fluffy (or even overnight)
- Heat the oil in a pan on a medium heat
- When the oil is hot, ladel a little of the mixture at a time into the pan and cook on both sides until golden brown
- You can keep the pancakes warm in the oven while you finish cooking the rest of the batter
- Divide equally and serve with fruit of your choice and some honey or maple syrup
RECIPE NOTES:
A buckwheat sourdough starter works really well with for the recipe but any sourdough starter would do – gram and rice flour starters are good if like your pancakes on the savoury side.
If you don’t have a sourdough starter, a couple of spoonfuls of buckwheat flour straight out the bag also works.
I like make these on a lazy morning with the smell of coffee brewing and a good playlist on in the background (I made this playlist for this particular occasion).
The longer you leave the batter to rest the more the favours meld together and tastier and fluffier the pancakes can be created. I like to the batter the night before and leave it in the fridge so it is ready to go first thing in the morning.
The combination of buckwheat flour and bananas are the perfect meal for the luteal phase of the menstrual cycle ~ the complex carbohydrates from buckwheat and the natural sugars from bananas give an energy boost, while the B-vitamins, magnesium, and potassium work synergistically to help reduce PMS symptoms like fatigue, mood swings, and bloating.
It’s fun to play with all the fruit or nut combinations for the topping. Blueberries + a drizzle of honey, toasted pecans + maple syrup, slices of banana + sweet kefir and wild rose-hip syrup + physalis have been favourite combinations so far.
FLEURMENTATION 