Beautiful swirl pancakes made using discard sourdough starter with banana flavour and wheat grass powder. These sourdough marbled green pancakes is the next level up and are great to enjoy as breakfast or brunch with a cuppa tea or coffee!
What could be better than prepare and serve your beloved family with a beautiful pancake breakfast like this one? I’m not sure about you, but I enjoy seeing beautiful foods as I always believe visual sense play a big role when it comes to food. Of course the smell and taste of food are also very important!
This sourdough marble banana pancakes recipe made using unfed sourdough starter, ripe bananas and green wheat grass powder are great to enjoy anytime of the year. You can substitute the sourdough starter with yogurt if you don’t have one.
Check out my other pancake recipes!
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Want to add a twist and have a bit of fun when making your next pancake meal? Check out what you need and how to make this beautiful sourdough marble banana pancakes recipe.
This pancake recipe is so easy to make, an overnight sponge made with flour, sugar, water and unfed sourdough starter is the key to create the softest and fluffiest pancakes. This can be easily prepare the night before!
No sourdough starter but still like to try these fluffy pancakes? Just replace the starter with yogurt and leave it overnight and you will get these wonderful delicious pancakes with an airy texture.
INGREDIENTS REQUIRED TO MAKE SOURDOUGH MARBLE BANANA PANCAKES
OVERNIGHT SPONGE
- Plain flour
- Sugar
- Milk
- Unfed sourdough starter/ yogurt
BATTER
- Overnight sponge
- Eggs
- Vegetable oil
- Baking soda
- Ripe bananas
- Green wheat grass powder
HOW TO MAKE SOURDOUGH MARBLE BANANA PANCAKES
To make the overnight sponge, stir down your unfed starter and remove 1 cup. In a large mixing bowl, combine starter, flour, sugar and milk. Cover and let sit in the refrigerator overnight or at least 12 hours.
In a small bowl, whisk eggs and oil. Add to the overnight sponge. Add baking soda and mashed ripe bananas stir to combine.
In a small bowl, pour 5 tbsp of pancake batter with 1 tsp wheat grass powder, stir to combine. Heat up pan, pour 2 tbsp of white batter then 1 tsp green batter on top for each pancake, low heat at all times. Use a toothpick to create swirl pattern on the green batter. Cook the pancakes on low heat for 1-2 minutes on one side, flip the pancakes and continue to cook for another 1-2 minutes. Repeat with the remaining pancakes. I make 18 pancakes from this recipe.
HOW TO SERVE THIS PANCAKE
There are many varieties in serving pancakes. I serve mine with plenty of fresh fruits and drizzle over unsweetened maple syrup. My son like it with ice cream and my husband will have his pancakes with bacon. So whichever ways you like really!
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RECIPE
Beautiful swirl pancakes made using discard sourdough starter with banana flavour and wheat grass powder. These sourdough marbled green pancakes is the next level up and are great to enjoy as breakfast or brunch with a cuppa tea or coffee!
 SOURDOUGH MARBLE BANANA PANCAKES | ||
|---|---|---|
| Prep time: 30 minutes | cooking time: 30 minutes | serve: 18 PANCAKES |
INGREDIENTS: OVERNIGHT SPONGE – 2 cups plain flour – 2 tbsp sugar – 2 cups milk – 1 cup unfed sourdough starter OR yogurt PANCAKE BATTER – All of the overnight sponge – 2 eggs – 1/4 cup vegetable oil – 1 tsp baking soda – 2 medium ripe bananas, mashed – 1 tsp green wheat grass powder | TOPPING – Unsweetened maple syrup OR honey – Fresh fruits of your choice – Ice cream (optional) – Bacon (optional) | |
INSTRUTIONS:
| – To make the overnight sponge, stir down your unfed starter and remove 1 cup. – In a large mixing bowl, combine starter, flour, sugar and milk. Cover and let sit in the refrigerator overnight or at least 12 hours. – In a small bowl, whisk eggs and oil. Add to the overnight sponge. Add baking soda and mashed ripe bananas stir to combine. – In a small bowl, pour 5 tbsp of pancake batter with 1 tsp wheat grass powder, stir to combine. – – Heat up pan, pour 2 tbsp of white batter then 1 tsp green batter on top for each pancake, low heat at all times. – Use a toothpick to create swirl pattern on the green batter. Cook the pancakes on low heat for 1-2 minutes on one side, flip the pancakes and continue to cook for another 1-2 minutes. Repeat with the remaining pancakes. I make 18 pancakes from this recipe. – Serve with fresh fruits, ice cream or bacon. Drizzle over unsweetened maple syrup or honey. Enjoy! |
Dream To Cook 
Oh my…it really looks so good! I agree, the aspect, the taste and flavour are all important 😉
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Many thanks 🙏 that is I believe the eyes eat first theory 😋
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Wow this is awesome.
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