1. If using frozen bananas, thaw and drain off any excess liquid. If using fresh bananas, simply peel. Puree until smooth using a blender or immersion blender. 
2. In a large bowl, combine the sourdough starter, banana puree, egg yolks (reserve the white for later), melted butter and honey. Whisk until smooth. 
3. Add the flour, salt, baking soda and baking powder. Stir gently until just combined. 
4. In a separate bowl, beat the egg whites until soft peaks form. Gently fold the whipped egg whites into the batter until mostly incorporated - a few lumps of whites is good. This helps keep the pancakes light and fluffy. 
5. Heat a skillet or griddle over medium heat and add 1 tablespoon of butter (or preferred cooking oil), letting it melt and lightly coat the surface. When the butter begins to sizzle, the skillet is ready. 
6. Scoop about 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes, or until bubbles begin to form on the surface and the edges look set.
7. Flip and cook for another 1-2 minutes, until golden brown and cooked through. Adjust the heat as needed to prevent burning.
8. Serve warm topped with butter, maple syrup and fresh banana slices or your favorite fruit.

*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used. Nutritional information is for the pancakes only, it does not take toppings into account.