My Fave Gluten Free Pancakes

• Vegetarian
• Gluten free

• Produce

  • 1 pinch Ginger, ground

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking powder, gluten free
  • 1/4 cup Buckwheat flour
  • 1/4 tsp Cinnamon, ground
  • 1 splash Vanilla

• Nuts & Seeds

  • 1/2 cup Almonds, ground

• Dairy

  • 1/2 cup Milk
  • 1/4 cup Ricotta

Found on topwithcinnamon.com

Description

Ingredients

• 2 eggs
• ½ cup (125 ml) milk (any kind)
• ¼ cup (4 tbsp) ricotta
• splash of vanilla
• ½ cup (45 g) ground almonds
• ¼ cup (4 tbsp) buckwheat flour
• ¼ tsp ground cinnamon
• pinch of ground ginger
• 1 tsp baking powder (gluten free if needed)
• 1 x recipe for pancakes (see recipe above or use your favourite recipe)
• ¼ cup (55 g) unsalted butter or coconut oil
• ⅓ cup (80 ml) milk or almond milk
• ⅔ cup (160 ml) whipping cream, heavy cream or full-fat coconut milk
• ¾ cup (165 g) coconut palm sugar (or light brown sugar)
• pinch of salt
• For serving: whipped cream + pecans, optional

Directions

• 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 its a bit lumpy thats fine.
• Set the batter aside to rest for 10 minutes whilst you make the sauce (See below)
• In a large frying pan, heat about ½ 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).
• Make the pancake batter (see recipe above) and set aside whilst you make the sauce.
• Combine all the toffee sauce ingredients in a saucepan and heat on medium, stirring constantly until the sugar has dissolved.
• Bring the mixture to the boil then turn down to a simmer. Keep stirring the mixture every so often for about 5 minutes. Test the thickness of the sauce by dripping a small amount of it onto a plate, leaving it for a few seconds to cool and then running your finger through it. A line should be left through the sauce when it has been cooked for long enough.
• Set aside whilst you cook the pancakes (see recipe above)
• Serve the pancakes with the toffee sauce (you may need to gently warm it back up before serving) whipped cream and pecans.

Nutrition