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Overnight Yeast Pancakes with Strawberry Topping - gluten free and sugar free! @redstaryeast @roastedroot
Overnight Yeast Pancakes with Strawberry Topping (gluten free)
Prep Time
4 hrs
Cook Time
20 mins
Total Time
4 hrs 20 mins
Servings: 15 medium-sized pancakes
Author: Julia
Overnight Yeast Pancakes:
For the Strawberry Topping
  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.
  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)
  3. Add the eggs and baking soda to the pancake batter and mix until combined.
  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
Prepare the Strawberry Topping:
  1. 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.
  2. Serve pancakes with butter, strawberry topping and/or pure maple syrup.