Toasted Coconut and Banana Sourdough Pancakes
Easy recipe for Toasted Coconut and Banana Sourdough Pancakes. A great way to use up sourdough starter discard! Adaptable to gluten-free families, too!
- Prep Time: 10 mins
- Cook Time: 6 mins
- Total Time: 16 minutes
- Yield: 6-8 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 cup shredded or flaked coconut, toasted (see recipe for directions)
- 2 Tbsp coconut oil, melted
- 1 egg
- 1 tsp baking powder
- 1 tsp vanilla
- 3 Tbsp honey
- 1 banana
- 2 cups sourdough starter
Instructions
TOASTING COCONUT
- Spread shredded or flaked coconut on a single layer on a cookie sheet. Place in the oven and set the temperature to 350 degrees. The heat will cause the natural oils of the coconut to release and in turn toast the coconut. With a spatula, stir and/or shake the coconut every 1-2 minutes until coconut is light to medium brown. Note: Do not leave the kitchen while toasting coconut. Once the oils are released the toasting process goes very quickly. Brown coconut is good. Black coconut is not so good.
MAKING PANCAKES
- While the coconut is toasting, preheat a griddle to 350 degrees or a skillet to medium. Melt coconut oil in a large mixing bowl. Add egg, baking powder, vanilla and honey and whisk thoroughly. Slice the banana into the bowl and combine well. If you prefer smaller pieces of banana in the pancakes, mash slightly while mixing.
- Add toasted coconut when done and mix well. Finally, measure and add sourdough starter, mixing well into the batter.
- Pour approximately 1/4 cup of batter onto the griddle or skillet. Cook pancake until it is bubbly on top and cooked on the edges, approximately 2-3 minutes. The edges will not necessarily turn brown.
- Flip and cook the pancake for another 2-3 minutes, removing from the griddle or skillet when the bottom is golden to medium brown.
- Serve with maple syrup or honey. Yields 6-8 pancakes.
