Step 1

The Morning Before

Step 4

Feed your sourdough starter and allow it to rise on the counter at room temperature until it has doubled in size.

Step 6

The Night Before

Step 9

Combine ripe sourdough starter, flour, and plant milk in a large mixing bowl and mix.

Step 12

Cover with a damp towel and leave on the counter at room temperature overnight.

Step 14

The Next Morning

Step 17

Make your flax egg by combining ground flax seeds with warm water in a small bowl. Allow the mixture to sit until it has thickened (around five minutes).

Step 20

In a large mixing bowl, whisk together the mashed banana, flax egg, and applesauce. Make sure the flax egg is evenly distributed by mixing vigorously.

Step 23

Add the melted butter, salt, and baking powder and mix just until combined.

Step 26

Combine the banana mixture and the flour mixture from the night before and mix.

Step 29

Preheat a cast iron skillet on the stove at medium heat until it feels warm when you hover your hand over it. Once it is hot, sprinkle a little cooking oil onto it.

Step 32

To cook the pancakes, scoop 1/4 cup of batter onto the hot skillet and spread just enough to make it a ~4 inch circle. Once the top is bubbling and the edges start to curl (2-3 minutes), it's time to flip. Cook the other side until golden brown (another 1-2 minutes). If the pancakes are browning too quickly and the inside isn't cooking, turn the stove down to medium-low or low heat.

Step 35

Continue until all of the batter is used up. Serve with your favorite toppings.