Banana Bread Sourdough Pancakes

Well, I have been absent for quite a while. I have been busy with having a babe, homeschooling, studying and... learning sourdough techniques! I took classes online. I read. I watched YouTube videos. I still didn't get it. I labeled myself a "sourdough failure." I kinda became depressed about it. Really. I'm weird, I know. Click here to see why it was so important to me. Finally, some local homeschoolers offered a class. Why not? I gave it a try. It clicked! Hooray! So, I've been trying to make as much of my wheat-foods soured as possible. The other day, I made pancakes. I happened to notice that I had some very ripe bananas. I decided to add them to the batter, along with some spices and make banana bread pancakes. They were so good. I may have bragged about them. Others may have asked for the recipe. Thus my return to my long neglected blog. So, without further ado...

Banana bread sourdough pancakes

(note: This makes a LOT of pancakes. I have lots of kids. All with ravenous appetites.)

3 cups leaven (This is your starter. There are a million methods for starting your own starter. The easiest way is to ask your friends if they have some to share. If not, you can purchase one or make your own. Sorry, I can't post a link right now. Make sure you have built it up the night before. Mine is a mixture of wheat and rye, but you can use any flour you want. This even works with gluten free flours such as brown rice or buckwheat.)

3 eggs

6 Tbsp. sweetener of your choice (I use sucanat.)

6 Tbsp. coconut or other oil

1 1/2 tsp. salt

1 1/2 tsp. baking soda

2-3 very ripe bananas, mashed

1 Tbsp. cinnamon

1 tsp. nutmeg

3/4 tsp. ginger

3/4 tsp. cloves

Mix all the ingredients together and cook on a hot, lightly greased griddle. You know the rest, right? Flip them and such? Yeah, I figured. Enjoy!