Mix the sourdough starter with milk (luke warm), add date syrup and flour. Mix it well with whisk. Keep it aside for 30 minutes.
After 30 minutes, mix in an vegan egg and melted butter. Whisk it well.
Heat non-stick pan, add little coconut oil on the pan and swirl it around.
Add 1/4 tsp baking soda into the batter. Mix it well.
Lower the heat, pour in the batter into the pan. Cook it with low heat and cover the pan with a lid/plate.
Cook it until air bubbles appear in the pancake. Sprinkle the extra date syrup on it. Cover it again and cook it until well done.
Using spatula and go around the rim of the pancake to ensure it is not stick on the pan and have a look on the bottom of the pancake.
Cook it for around 10-12 minutes. When the bottom side is golden brown, the pancake is ready.
Remove it out on the plate/cutting board.
Smear extra butter on top of pancake, add choice of toppings such as chocolate, ground nuts, etc.
Fold it into two and smear butter on top of it. Slice it.
