Gluten-Free Hotteok Recipe 호떡 (Korean Sweet Pancakes)
Korean Sweet Pancakes (Hotteok호떡) are a delicious street food snack with chewy, fluffy dough stuffed with a cinnamon-spiced, sugary filling. This version is gluten-free, vegan, and easy to make at home!
Ingredients
- flour mix
- 1 cup gluten free flour blend I used bob's red mill 1-1
- 1 cup sweet rice flour
- 3 tbsp tapioca starch
- 1/2 tsp salt
- yeast mixture
- 1 packet instant yeast
- 1 cup plant milk
- 1/2 cup filtered water
- 1 tsp neutral oil
- 1 tbsp sugar
- filling
- 1/2 cup coconut sugar
- 1 tsp cinnamon
- 3 tbsp chopped walnuts toasted
Instructions
- Start by sifting your flour mix into a large mixing bowl and whisk to evenly combine.
- Warm your milk and water to roughly 125F degrees (warm, not too hot) and add yeast, sugar and oil. When the yeast is nice and bubbly, add flour mix and stir to combine.
- Cover the bowl with plastic wrap or a damp cloth and let rise in a warm place for about 1-2 hours, until doubled in size. Punch the dough down to deflate it and divide into 8-10 equal portions.
- At this point, you want to add any additional flour as needed to achieve a workable dough with your hands.
- Prepare your sweet filling by mixing together your sugar, cinnamon and walnuts in a small bowl.
- To assemble, oil your hands generously and grab a portion of dough, stuff with about 2 tsp of the sweet filling and close tightly to seal inside (think like a dumpling filling!). Do your best to avoid any open seams as the filling will leak out.
- Heat a pan over medium heat and generously oil the surface. Once sizzling, place a ball of stuffed dough seam side down, then cover with a piece of parchment paper or your oiled hand and gently press down. I recommend using parchment paper and a large bowl or plate to press evenly.
- Cook for roughly 2-3 minutes on each side, until golden brown and remove. Let sit on a paper towel or cooling rack while you cook the rest of your hotteok.
Notes
Variations
- Nut-Free Cinnamon Pancakes: To make this hotteok recipe nut free, simply omit the nuts in the syrup filling. Or you can substitute with seeds (pumpkin, sesame, or sunflower all work) or toasted cooked grains like buckwheat crunch.
- Like most pancakes, these are best served hot off the griddle. However, you can easily store leftovers. In fact, I like to make a double batch and freeze them for later. You can thaw them on the counter then reheat pancakes in the toaster oven or in a skillet on the stove to serve.