Sourdough Pumpkin Pancakes

This recipe uses sourdough starter which can be either fed or discard. I find the pancakes are a bit fluffier with fed sourdough so that is my preferred method.

Ingredients:

2 cups fed sourdough starter

2 eggs

1 cup of pumpkin puree

1/4 cup of melted and cooled coconut oil

2 tablespoons honey

1/2 teaspoon salt

1 tablespoon pumpkin pie spice blend

1 teaspoon baking soda

Directions:

1. The night before feed your sourdough starter and leave on the counter for 8-12 hours.
2. In the morning combine all the ingredients except the baking soda and mix well.
3. When you are ready to cook the pancakes, add and mix the baking soda in.
4. Cook your pancakes on a preheated and greased cast iron pan.
5. Flip pancakes after 1-2 minutes, when bubbles start appearing on the edges.
6. Cook for another 1-2 minutes, and remove from the pan.
7. Serve with butter and syrup.