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Apple Cider Doughnut Pancakes
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings 4 servings
Ingredients
- 1 cup white rice flour (4 ounces; 113 grams)
- ½ cup sweet rice flour (2 ounces; 56 grams)
- ½ cup cornstarch (2 ounces; 56 grams)
- ¼ cup granulated sugar (1 ¾ ounces; 50 grams)
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon xanthan gum
- 2 large eggs (about 3 ½ ounces; 100 grams)
- 1 cup apple cider (8 ounces; 226 grams)
- ¼ cup vegetable oil (1 ¾ ounces; 50 grams)
- 1 teaspoon vanilla extract
For Serving
- Butter
- Cinnamon-sugar* about two tablespoons
- To make cinnamon-sugar combine ½ cup of granulated sugar with one tablespoon ground cinnamon
Instructions
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In a medium bowl, whisk together white rice flour, sweet rice flour, cornstarch, baking powder, ground cinnamon, salt, xanthan gum, and ground nutmeg. Add eggs, cider, vegetable oil, and vanilla extract ingredients. Pour the wet ingredients over the dry ingredients and whisk until smooth.
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Lightly oil a flat griddle pan. Heat griddle over medium-high heat. Pour batter, approximately ¼ cup, onto griddle. Batter should "sizzle" when it hits the pan.
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Flip pancakes when bubbles appear all over the surface of the pancake and begin to pop, about two minutes. (The batter should look almost dry). Cook another 1-1 ½ minutes.
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Spread warm pancakes with butter and sprinkle generously with cinnamon-sugar mixture.