Sourdough and Banana Pancakes

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A tasty and easy breakfast for two hearty appetites! Perfect for when you need to use up some starter and have an overripe banana. I add mini chocolate chips to mine.



Step: 1

Whisk flour, sugar, baking soda, salt, and cinnamon together in a large bowl.

Step: 2

Mash banana in another bowl. Stir in sourdough starter, sour cream, egg, 2 tablespoons butter, and vanilla extract. Add to the flour mixture and stir until just combined. Mix in milk gradually until batter is pourable but some lumps remain.

Step: 3

Heat a griddle over medium-high heat. Grease lightly with melted butter. Pour 1/4 cup batter onto the griddle for each pancake, keeping them 2 inches apart. Cook until bubbles form and the edges are dry, about 2 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Repeat with remaining butter and batter.


Per Serving: 173 calories; protein 4.1g; carbohydrates 20.5g; fat 8.4g; cholesterol 39.5mg; sodium 246.9mg.

Eat good breakfast to continue the day had become a fabulous habit. It’s a best way to start my day off healthfully. The sugar hit from the pickle tree wakes me up and bring me power to make on the morning. Sugar is often vilified as the evil of all disease, but sweetness is also loaded with fibre, which is great for your stomach system and helps keep you feel full longer, and less likely grab a snack out of the vending machine before lunchtime.

Make fruit a morning habit is easy . Simply put the fruit in your refrigerator next to the sweet drink or on the table next to your grain bowl , or move your coffee maker or tea kettle — about anywhere where you’ll see it. Before you eating the rest of your food , eat your fruit. If you’re not usually a breakfast person.

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