Gluten-free Yeast Pancakes take a little longer to make, since you have to let the yeast in the batter rise, but it is worth it. they have a fantastic yeast-flavour to them, which really adds to the pancakes.
Author: Jeanine Friesen
3 1/2 cups all-purpose gluten-free flour (see Note)
1 teaspoon xanthan gum
2 teaspoons rapid rise yeast
2 teaspoons granulated sugar
1 teaspoon salt
3 cups warm milk (120-130 degrees F)
2 large eggs, beaten
1/4 cup butter or margarine, melted
In a large mixing bowl, combine the gluten-free flour, xanthan gum, yeast, sugar and salt. Stir to mix well. Set aside.
In a medium mixing bowl, whisk together the milk, eggs and melted butter.
Add wet ingredients to dry ingredients, and beat for 2 minutes. Cover and let rise in a warm place until doubled, about 30 minutes.
Pour batter by 1/2 cupfuls onto a lightly greased frying pan or griddle over medium/high heat. Flip pancakes over once bubbles form on the top of the pancakes. Cook until second side is golden brown.
Serve with maple syrup, fresh fruit, whipped cream, or any other favorite toppings you may have.
The all-purpose gluten-free flour blend consists of 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2011/07/gluten-free-yeast-pancakes.html