1. 1. Prepare the Wet Ingredients: In a large mixing bowl, combine the active sourdough starter, mashed ripe bananas, egg, milk, maple syrup (if using), and vanilla extract. Whisk these ingredients together until they are well combined and smooth. The mixture should have a slightly thick, creamy consistency from the mashed bananas.

2. 2. Combine Dry Ingredients: In a separate medium bowl, whisk together the einkorn flour, baking soda, and salt. Ensure there are no lumps in the flour mixture.

3. 3. Combine Wet and Dry: Pour the dry ingredients into the wet ingredients. Gently fold them together with a spatula or wooden spoon until just combined. Be careful not to overmix; a few small lumps are perfectly fine and will result in a more tender pancake. Overmixing can lead to tough pancakes.

4. 4. Add Melted Fat: Stir in the melted coconut oil or butter until just incorporated. This adds richness and helps with browning.

5. 5. Heat the Griddle: Place a large non-stick griddle or frying pan over medium heat. Lightly grease it with a little extra coconut oil or butter. You’ll know it’s ready when a drop of water sizzles and evaporates quickly.

6. 6. Cook the Pancakes: Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface. The edges should look set, and the center should be cooked through.

7. 7. Flip and Finish: Carefully flip the pancakes with a spatula and cook for another 1-2 minutes on the second side, until golden brown and cooked through.

8. 8. Serve Immediately: Transfer the cooked pancakes to a plate and serve warm. You can keep finished pancakes warm in a low oven (around 200 F) while you cook the remaining batter.