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Breakfast Gluten Free or Wheat Free Pancakes & Waffles Restricted Diet (e.g. GF, Vegan..)

My Fave Gluten Free Pancakes (and Sticky Toffee Pudding Pancakes!)

January 21, 2015

My Fave Gluten Free Pancakes (and Sticky Toffee Pudding Pancakes!)

Long time no..blog, eh? So long in fact that I am yet to say happy new year to you all!!

2014 was probably one of the most draining (but awesome!!) years of my life. Exams blah university applications blah blah the cookbook blah blah. I was saying yesterday on instagram to someone that I think that by October I’d used up my quota for being able to get my shiz together! It’s pretty evident from the fact that I have like 2 reviews, 2 giveaways and 4 recipes currently in my drafts to finish writing. Whoooopsie.

Although I didn’t have posts up on here I did have some recipes going on in other places on the internet near the end of last year:

Top With Cinnamon Recipes

Baked Oatmeal with Figs and Dates (this is so good as a make ahead breakfast) – on The Kitchn
– Vegan Swedish Cinnamon Buns (with .gifs!) – on Jamie Oliver
My Fave Cinnamon Rolls (& process pics showing how to cut them perfectly)- on Food 52
Chocolate Peppermint Sandwich Cookies  – on The Kitchn
– Not pictured: Rugelach – on Food52 for cookie week!

And in between those days I went present shopping, sale shopping (!), met Jamie Oliver AND David Loftus (what oh my god. You better believe I fangirled for hours), ate brunch a lot and made THESE PANCAKES.

My Fave Gluten Free Pancakes (and Sticky Toffee Pudding Pancakes!)

These beautiful, celestial pancakes.

I never thought I’d see the day where I found an alternative syrup for pouring on pancakes. I’ve always been a maple syrup monster, cos sure you can give me whipped cream or blueberry coulis but I’m going to want syrup too. Yes, I have already talked at length about my pancake feelings (cos hint: I have a lot of them) so I’ll stop now for your benefit.

Inspired by that thick, butterschotchy sauce served with traditional sticky toffee pudding, I created this variation. I made the sauce using coconut sugar, an unrefined sweetener, which has a rich flavour but brown sugar will work just as well. Due to all that caramel these are quite dessert-like and I think would actually be pretty fun to serve to guests after supper (bonus cos they’d be less effort than making actual sticky toffee pudding).

My Fave Gluten Free Pancakes (and Sticky Toffee Pudding Pancakes!)

The pancake recipe is my favourite gluten free batter ever so far. I added some cinnamon and ginger this time round to follow the mimicked sticky toffee pudding theme but you can leave that out if you just want regular pancakes.

My Fave Gluten Free Pancakes (and Sticky Toffee Pudding Pancakes!)

My Fave Gluten Free Pancakes

Ingredients

  • 2 eggs
  • 1/2 cup (125 ml) milk (any kind)
  • 1/4 cup (4 tbsp) ricotta
  • splash of vanilla
  • 1/2 cup (45 g) ground almonds
  • 1/4 cup (4 tbsp) buckwheat flour
  • 1/4 tsp ground cinnamon
  • pinch of ground ginger
  • 1 tsp baking powder (gluten free if needed)

Instructions

  1. Combine the eggs, milk, ricotta and vanilla in a jug. Stir together with a fork or a whisk then add the almonds, flour, cinnamon, ginger and baking powder. Mix until well combined - if it's a bit lumpy that's fine.
  2. Set the batter aside to rest for 10 minutes whilst you make the sauce (See below)
  3. In a large frying pan, heat about 1/2 tsp of coconut or vegetable oil. Pour puddles of batter into the pan, about 1 tbsp worth, and cook over a medium-low heat. The pancake is ready to be flipped when the edges of the surface start to look opaque and bubbles form and burst. Using a metal spatual, flip and cook until golden brown on the other side then remove to a platter. Repeat with the rest of the better (I like to keep the cooked pancakes warm in the oven at 100 F/ 50 C as I cook the others).

My Fave Gluten Free Pancakes

Ingredients

  • 2 eggs
  • 1/2 cup (125 ml) milk (any kind)
  • 1/4 cup (4 tbsp) ricotta
  • splash of vanilla
  • 1/2 cup (45 g) ground almonds
  • 1/4 cup (4 tbsp) buckwheat flour
  • 1/4 tsp ground cinnamon
  • pinch of ground ginger
  • 1 tsp baking powder (gluten free if needed)

Instructions

  1. Combine the eggs, milk, ricotta and vanilla in a jug. Stir together with a fork or a whisk then add the almonds, flour, cinnamon, ginger and baking powder. Mix until well combined - if it's a bit lumpy that's fine.
  2. Set the batter aside to rest for 10 minutes whilst you make the sauce (See below)
  3. In a large frying pan, heat about 1/2 tsp of coconut or vegetable oil. Pour puddles of batter into the pan, about 1 tbsp worth, and cook over a medium-low heat. The pancake is ready to be flipped when the edges of the surface start to look opaque and bubbles form and burst. Using a metal spatual, flip and cook until golden brown on the other side then remove to a platter. Repeat with the rest of the better (I like to keep the cooked pancakes warm in the oven at 100 F/ 50 C as I cook the others).

 

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  • Abby January 21, 2015 at 8:27 pm

    OMG these pancakes. Izy! Love, love, love.
    I mean… that syrup. Woah.
    annnd happy new year, girl! xx

  • Catherine January 21, 2015 at 8:31 pm

    What a delicious and fun meal to enjoy any time of day. xo Catherine

  • J.S. @ Sun Diego Eats January 21, 2015 at 8:44 pm

    Ahhh usually not a pancake person but the buckwheat and almond (and toffee sauce obviously) might make me a convert…

  • Medha @ Whisk & Shout January 21, 2015 at 8:45 pm

    Congrats on all your accomplishments! I love sticky toffee pudding and I love pancakes! Great combination and I’m obsessed with how easily veganized it is.

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  • Cindy January 21, 2015 at 9:07 pm

    I am all kinds of heart-shaped-eyes over that sticky toffee syrup!!

  • Chrissy January 21, 2015 at 9:13 pm

    Sticky toffee pudding = one of my fave things ever. These pancakes look soo good, and I love the ricotta in your pancake recipe. I recently tried it with waffles and they were too pancake-y in consistency, which would obviously be perfect here.

  • Georgina January 21, 2015 at 9:15 pm

    Yummmmmm!!!! Can’t wait until I get a chance to try them! I’m hoping to start a food blog soon with my best friend and your blog is one of my biggest inspirations! I really love your work and I hope that one day I can be blogging as a job too. Thank you so much for everything xx 🙂

  • jaime January 21, 2015 at 9:36 pm

    i love me some maple, but on pancakes i can’t resist some crazy sauces. this one sounds incredible! you’re a crafty, clever human! i love using coconut sugar, especially like this where its caramelized flavor is accentuated. yuurrrrm.

  • Jaclyn January 21, 2015 at 9:40 pm

    Welcome back! These look so, so wonderful. I have to try the Sticky Toffee Pudding version!

  • Rebecca @ DisplacedHousewife January 21, 2015 at 10:03 pm

    This look delicious! Do you think you could swap oat flour for the buckwheat?

    • Izy January 21, 2015 at 10:07 pm

      Yep definitely!

  • June Burns January 21, 2015 at 10:24 pm

    Those look incredible. So sticky and gooey. I love this pancake flavor you came up with, so creative 🙂

  • Matea January 21, 2015 at 11:40 pm

    These pancakes look incredible! Pancakes for dinner…I think yes 🙂

  • Katrina @ Warm Vanilla Sugar January 22, 2015 at 12:05 am

    Yes and yes!! Total perfection!

  • genevieve @ gratitude & greens January 22, 2015 at 1:47 am

    Okay, so sticky toffee pudding is one of my all time favourite desserts and I just LOVE that you have made a pancake version of them. I know you suggested having these for dessert, but the thought of sticky toffee for breakfast is just too much to resist… I am so excited to try these and share them with my friends. Mostly because it means I can have STP without actually making it… haha!

  • Alycia @ FOOD BLOGIT January 22, 2015 at 2:16 am

    These look amazing. Every bit of amazing. thanks so much for sharing!

  • Teffy January 22, 2015 at 4:12 am

    Izzy those looks in-sane!!
    Love the idea of adding ricotta to the pancakes, must make them deliciously moist and fluffy!

    {Teffy’s Perks} X

  • doughmydear January 22, 2015 at 4:46 am

    They look frighteningly delish! Just have a question, can I replace buckwheat with something else? Where I live, they are sometimes not readily available! Thanks.

    • Izy January 22, 2015 at 4:54 am

      Of course! You can replace it with oat flour (just blend rolled oats in a food processor until fine), arrowroot or corn starch. Or if you don’t mind them not being gluten free just replace the buckwheat with plain flour.

  • Meghan January 22, 2015 at 6:21 am

    Ricotta in pancakes + toffee pudding syrup = mind blown. Seriously, girl, get out. Also, congrats on all of your 2014 accomplishments, even if it was hectic and sometimes blaaah. I can’t wait to see what you bring in the new year!

  • Maria U January 22, 2015 at 8:03 am

    Mmmh this looks so good! 😀

  • Belinda @themoonblushbaker January 22, 2015 at 9:07 am

    Omg My gosh Izy! You are so busy! I can believe you have time for the blog. I hope you can get sometime off soon.
    Can you believe my luck, I just do my shipment of buckwheat today I need some of these pancakes in my life. I am going to top it with cocoa nibs for an extra special dessert!

  • Rachel Hosie January 22, 2015 at 9:59 am

    These look delicious! To make them dairy-free, do you think I could replace the ricotta with soya yoghurt? Although I imagine it won’t be as thick… Thanks! 🙂

    • Izy January 23, 2015 at 12:54 am

      I think that would work! Might need to reduce the amount of milk so the batter is less thin. Otherwise I think pumpkin puree or mashed banana would sub well 🙂

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  • Millie | Add Add Little January 22, 2015 at 10:38 am

    Gahh these look so insane and fluffy Izy! Currently drooling over all your recipes whilst in my free period – productivity at its finest!

  • Jordina January 22, 2015 at 11:03 am

    Saving this recipe for the weekend’s brunch! you got me with the pouring gif, whoa!

    •The Health Blog for the Lazy Girl•

  • Rachel January 22, 2015 at 12:16 pm

    Oh my god these look divine. And YES for our fan-girling over Jamie Oliver & David Loftus (have you heard back from him?) at the party!

    • Izy January 22, 2015 at 3:30 pm

      Not yet!!

  • maci January 22, 2015 at 2:33 pm

    “celestial” pancakes… great adjective!! 🙂

  • Lauren January 22, 2015 at 4:28 pm

    I have died and gone to pancake heaven! WOW. What would you sub for the ricotta to make this vegan/dairy free?

    Lauren x
    Britton Loves | Lifestyle Food Fashion Beauty – http://www.brittonloves.blogspot.co.uk

    • Izy January 23, 2015 at 12:53 am

      Thanks, girl! I think probably pumpkin puree or mashed banana would do the trick (maybe even blended tofu, not sure..).

  • Laura at Creative Supergirl January 23, 2015 at 12:47 am

    These look delicious! I’ve definitely been on a pancake kick lately. I am going to try these for sure!

  • Ala January 23, 2015 at 4:34 am

    Hoohoo!! So I don’t know if I ever mentioned this, buuuut I totally made a version of your toffee banoffee sticky pudding cake the other day (as mini donuts) and oh. My. Gaw. I am drooling at the memory and drooling exxxxtra hard at these photos, which evoke said memory. Nice work, gal, and happy new year!!

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  • Ana @ Ana's Rocket Ship January 23, 2015 at 1:45 pm

    I’ve missed you- but this recipe makes up for it!

  • Oxana January 23, 2015 at 3:32 pm

    Omg! They look so amazing and I believe they are delicious=) I love ricotta in pancakes. Awesome! Definetely will try this recipe soon!

  • Erika January 23, 2015 at 7:18 pm

    *faint*

    LOVE. Congrats on everything, Izy!!!

  • Bethanie Rose January 23, 2015 at 10:06 pm

    These look and sound dribble worthy – so tasty!

    I regularly eat GF Banana and Blueberry Pancakes after a workout and they are just what I need! Definitely going to try these out though

    xox

  • Jess Mckie January 25, 2015 at 11:00 am

    WOW!! these look incredible!! Well done (as always) Izy! Thank you for finally substituting my maple syrup, I think I’ve converted completely! Seriously, I’ve been dousing pancakes in that stuff for waaaaay too long, time for a change I think 🙂

  • Philippe Berilo Leon January 25, 2015 at 11:53 am

    I am stunned by how amazing your blog looks,congrats for all the success:)Hope my blog looks this good one day.

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    oh my! My mouth is watering!!!

    Lennae
    xxx

    http://www.lennae87.wordpress.com

  • Trisha January 26, 2015 at 12:15 pm

    I always used to choose anything chocolate over any thing with sticky toffee. But this year, after I had a piece of my friend’s toffee cake… I am on a bit of a sticky toffee tyrade. Love the look of these. Sunday morning recipe me thinks.

    Thanks Izy

  • Sfora January 26, 2015 at 12:19 pm

    This is first time for me on this site and I’m sure it is not the last one 🙂 I really enjoy reading your stories and these recipes and photos are amazing 🙂

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  • LoveCompassionateLee January 26, 2015 at 10:07 pm

    These pancakes look so divine! Happy Monday 🙂

  • Eric Inglis January 26, 2015 at 10:12 pm

    Hey Izzy,

    My name is Eric and I’m a university student asking for permission to use your picture of the gluten free pancakes picture at the top for a short essay. I will give credit where credit is due, but if you don’t want me to then thats cool to. Awesome blog by the way and thanks for sharing the recipe.

    Sincerely
    Eric

    • Izy January 26, 2015 at 11:18 pm

      Hi Eric – thats fine. Thanks for asking !

  • Kate January 27, 2015 at 1:30 pm

    Sticky toffee pudding in a pancake?! I’m sold. I’ve only tried coconut sugar once and found it a little bit bitter – maybe not using the right brand. Anyway, these look like syrupy sweet perfection so I’ll have to give it another go 🙂

  • carol lou January 27, 2015 at 2:17 pm

    I had sticky toffee pudding when I traveled to England and loved it. Must try your delicious version for breakfast.

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  • Mary Madeline January 27, 2015 at 6:45 pm

    I love how you make gluten-free options! It makes my gluten free life a lot easier 🙂 (Basically everything can be made gluten free, but I like it when the recipe is originally gf!)

    Thanks for sharing 🙂 I will def try these when I go home one weekend!

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  • Katie January 28, 2015 at 4:37 pm

    Welcome back with a bang lovely! By the way, everyone I gifted the cook book to absolutely loved it! This recipe looks delicious, I’m a pancake freak!

    Katie <3

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  • Nicole June 4, 2015 at 12:14 pm

    Is there a way to replace to egg?? I would love to try out the recipe but recently I have to avoid eggs due to skin problems…

    • Izy June 5, 2015 at 12:15 am

      you could try using a flax egg (1 tbsp ground flax meal + 3 tbsp water) but I’m not sure if it would have enough ‘binding’ ability to hold the pancake together!

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