A Tradition in Family Baking

Gluten Free Overnight Yeast Pancakes with Strawberry Topping

Gluten Free Overnight Yeast Pancakes with Strawberry Topping
Rich, moist, spongy yeasted pancakes with a naturally sweetened strawberry topping. This gluten-free pancake recipe is perfect to make ahead. Simply make the batter at night and enjoy pancakes first thing in the morning!
Yield: 15 medium-sized pancakes
Ingredients
Overnight Yeast Pancakes:
  • ½ cup warm water
  • 1 package (2¼ tsp) Red Star Active Dry Yeast
  • 2 cups almond milk
  • ½ cup unsalted butter, melted and cooled
  • 2 cups gluten-free all-purpose flour
  • 2 teaspoons cane sugar
  • ½ teaspoon sea salt
  • 2 eggs
  • ¼ teaspoon baking soda

Strawberry Topping:
  • 16 ounces strawberries, chopped
  • 3 tablespoons pure maple syrup
  • pinch sea salt
Instructions
  1. Recipe created by The Roasted Root.

  2. (1) In a large mixing bowl, combine the warm water and yeast. Stir together and allow mixture to sit 5 to 10 minutes. Add the melted butter and almond milk and stir to combine.

  3. (2) In a separate bowl, combine the flour, sugar, and sea salt. Pour the flour mixture into the bowl with the yeast/almond milk mixture and mix until all clumps are out. Cover bowl with plastic wrap and allow it to sit at room temperature overnight (or at least 4 hours)

  4. (3) Add the eggs and baking soda to the pancake batter and mix until combined.

  5. (4) Heat a non-stick skillet to medium and add enough oil or butter to coat the surface. Measure out a scant ¼ cup of pancake batter and pour onto the skillet. Allow batter to cook until many air bubble rise to the surface, and the sides firm up, about 1 to 2 minutes. Carefully flip pancake and allow the other side to cook an additional 1 to 2 minutes. Repeat for remaining batter

  6. (5) Prepare the Strawberry Topping: Add all ingredients for the strawberry topping to a medium-sized saucepan. Cover and bring mixture to a boil. Reduce heat and continue cooking, covered, until strawberries have softened, but are still al dente, about 8 to 10 minutes.

  7. (6) Serve pancakes with butter, strawberry topping and/or pure maple syrup.

 

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