Ingredients

• 2 eggs
• 1-1/2 cups discarded starter (fed so that it is quite thick)
• Pinch of salt
• 1/2 tsp. baking soda
• 2 Tbsp. coconut flour (optional)

Directions

1. Preheat skillet over medium heat.
2. Beat eggs in a medium-size mixing bowl. Whisk in starter, salt, baking soda, and coconut flour, if using.
3. Once the skillet is very hot, ladle in 2 to 3 Tbsp. of batter per pancake. Cook until bubbles just start to form and edges are firming up. Carefully flip and cook the other side for a few minutes or until golden brown.
4. Transfer cakes to a platter and keep warm in the oven while you continue cooking up the rest of the batter.

5. Serve warm with butter and syrup, or other favorite toppings.

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