SOURDOUGH BANANA PANCAKES

In a medium size bowl, sift together the salt, baking powder, baking soda, cinnamon, and flour. Set aside.
In a separate large bowl, whisk together the mashed bananas, Califia Farms Organic Almondmilk, vegan yogurt, sourdough discard, and vanilla extract until well combined. Add the dry ingredient mixture to the wet, and whisk until just combined. It’s okay if the batter is a little lumpy! Heat a large skillet or griddle over medium heat, and grease with vegan butter. To make the pancakes, I used crumpet ring molds (wide mason jar lids would also work, this is optional). If using a mold, place onto the skillet and allow it to heat up before adding the batter. Spray the inside edges of the mold with nonstick cooking spray. Scoop or pour ~1/3 cup of the pancake batter into the mold or onto the skillet for each pancake. Cook for 3-4 minutes, until bubbles appear on the surface. Gently flip and cook on the other side for another 2-3 minutes, until cooked through and golden. Gently remove the ring molds from the pancakes. Repeat with remaining batter. Plate and serve warm with vegan butter and maple syrup. Enjoy!