How to Make Easy Sourdough Banana Blueberry Pancakes With Your Discard (Diabetic Friendly)

These easy pancakes are a great way to use your discard, take care of those squishy bananas on your counter, and have a nice, special breakfast. The pancakes include a good amount of whole grains--white whole-wheat flour and oats--and the pancakes get their sweetness from the bananas and blueberries, not refined sugar or artificial sweeteners. If you're on a diabetic diet or want to "eat healthy," the pancakes are a great choice (in moderation, as always). The recipe below incorporates baking powder, so if your discard isn't robust, you don't have to worry--the pancakes will rise and be light. If you have discard in which the sourdough yeast is active, you'll get a bit more rise. You also can make the pancakes immediately after you mix them, if you'd like. I often make the batter ahead, let it sit on the counter for a few hours, stir it down (I have robust discard), and then make the pancakes and refrigerate them for quick and easy breakfasts later in the week. The pancakes are simple, good, and nutritious! Enjoy!

How to Make Easy Sourdough Banana Blueberry Pancakes With Your Discard (Diabetic Friendly)

Sourdough Banana Blueberry Pancakes -- Makes About 16

1 cup of starter/discard

2 medium squishy bananas, mashed

1/4 cup of canola oil

2 large eggs

2/3 cup of milk

1 teaspoon of vanilla

1 cup of white whole-wheat flour

1/2 teaspoon of salt

1/2 teaspoon of cinnamon

2 teaspoons of baking powder

1/2 cup of quick oats

1 cup of fresh blueberries, rinsed well and drained

In a large bowl whisk together well the starter/discard, bananas, oil, eggs, milk, and vanilla. Add to the bowl the flour, salt, cinnamon, baking powder, and oats and stir them into the wet ingredients until completely combined. Stir in the blueberries. Heat a large non-stick skillet or pan over medium heat and spritz it with a little canola oil. Drop portions of the batter onto the hot pan (I use about 1/4 cup) and spread them out just a bit with the back of a spoon or spatula. Let the batter cook for 4-5 minutes until the surface of the pancake has bubbles and the surface has turned matte rather than shiny. Flip the pancakes and let them cook another minute or two until done. Remove the cooked pancakes and repeat the cooking process with the remaining batter.

How to Make Easy Sourdough Banana Blueberry Pancakes With Your Discard (Diabetic Friendly)