Let’s face it, gluten free cooking is not always easy. It can often be more challenging and time consuming to cook with gluten free flours and ingredients.
Because of this I am always looking for ways that I can simplify my gluten free cooking. I love gluten free recipes that make things quick and easy in the kitchen.
This recipe is just that. These overnight pancakes make breakfast so much easier on busy days. The fact that I can make the batter up the night before makes breakfast time go much more smoothly and that is also nice.
This is adapted from a favorite overnight pancake that I used to make all the time, so I am very glad that I now have a gluten free version as well.
Between these overnight pancakes and my overnight waffles gluten free breakfasts have gotten a lot easier.
- 1 ¼ teaspoons yeast
- ¼ cup warm water
- ¾ cup sorghum flour
- ¾ cup potato starch
- ½ cup tapioca flour
- ¼ teaspoon xanthan gum
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sugar
- ½ teaspoon salt
- 3 eggs
- 2 cups buttermilk
- 2 tablespoons oil
- Dissolve yeast in water for about five minutes.
- Add remaining ingredients and stir well.
- Refrigerate overnight.
- In the morning stir well and cook on a hot griddle or pan.
Amount Per Serving: Calories: 219Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 72mgSodium: 626mgCarbohydrates: 35gFiber: 2gSugar: 5gProtein: 7g
Nutritional values are approximate and aren't always accurate.