Mix the starter, eggs, melted coconut oil, honey, and salt in a large mixing bowl.

Add the baking soda last, and watch the starter foam up.Preheat a tablespoon of coconut oil in my cast iron skillet on medium heat.

After it is hot enough to produce a sizzle, pour 1/2 cup batter right onto the hot oil. At this point, I turn the stove down to medium-low heat so that the pancake has a chance to cook through without the bottom burning. Remember that “flip only one time” rule.

After the top is nice and bubbly, and no more bubbles are being produced, give the pancake a flip. About 2-3 minutes.

Cook the second side for another 30 seconds to a minute on the other side, or until cooked through and golden brown.

Set aside as you continue to cook

Serve with butter, maple syrup, fresh fruit, homemade whipped cream, or even savory toppings.

Notes

Active sourdouhg starter is a starter that has been fed 4-12 hours before making this recipe.

If we plan to add blueberries and chocolate chips, we like to place them on the uncooked side while the cakes are cooking. I find that if the chocolate actually makes contact with the skillet, the pancakes tend to stick. This is why I don’t stir them into the batter. Same goes for blueberries.

To get the pancakes a little crispy, make sure there is a bit of hot oil in your pan.

You can make this batter the night before, but I would recommend waiting until the next.

You can tell a pancake is ready to flip when all the bubbles have popped and there are no more bubbles coming up.