• Cooking Time: 3 minutes
• Servings: about 16 pancakes
• Preparation Time: 10 minutes
• 1 1/2 cups all purpose flour
• 3 tablespoons granulated sugar
• ½ teaspoon salt
• 1 ½ teaspoons baking soda
• ½ teaspoon cinnamon
• 2 ripe bananas, mashed
• 1 cup sourdough starter
• 1 cup low fat buttermilk
• 2 eggs, slightly beaten
• 4 tablespoons unsalted butter, melted, plus extra for the griddle
• 1 teaspoon vanilla

1. Heat a griddle on medium-high. Whisk together flour, sugar, salt, baking soda, and cinnamon in a medium bowl. In another medium bowl, add bananas, sourdough starter, buttermilk, eggs, butter, and vanilla; whisk to combine. Add to flour mixture and stir with a wooden spoon until just combined. Batter should have small to medium lumps.
2. Brush a little melted butter on the griddle. Pour the pancake batter by ¼ cups onto the griddle, keeping the pools of batter 2 inches apart. When pancakes have bubbles on top and are slightly dry around edges, about 2 ½ minutes, flip over. Cook until golden on bottom, about 1 minute.

What do you do when you have overripe bananas and sourdough starter that needs to be used? Why, make pancakes!