• 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.
• 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)
• Add the eggs and baking soda to the pancake batter and mix until combined.
• 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

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.
• Serve pancakes with butter, strawberry topping and/or pure maple syrup.