3 Doughnuts, 1 Batter (GF, EO)
What do you do when you have pancake mix, but you don’t want to make pancakes? You make doughnuts. At least, that’s what I did. To be honest, I am not the biggest pancake fan. I bought Gary’s True Grit Gluten-Free Pancake & Waffle Mix from Young Living with the intention of making waffles. But after looking at the box, I realized that seeing as this is just a flour mix, I could really make anything I wanted. And for some reason, doughnuts came to mind.
Hands down, I will always say cake doughnuts are far superior to regular pastry-like doughnuts. And my favorite kind? A maple cake doughnut. Let’s be honest, you should’ve seen that one coming… hello… SYRUP & Scott.
Growing up I feel like doughnuts were always associated with breakfast. Like, we ate doughnuts for breakfast. Now however, I would never think to eat a doughnut for breakfast. Maybe it’s because I know it is in no way good for my health, or maybe it’s simply because that is a hell of a lot of sugar first thing in the morning. And while I still indulge in the occasional doughnut, I now enjoy them more as desserts and sweet treats.
Today I bring you three doughnuts, one batter. Three classic doughnut variations all made with the same base batter. And because I am scared of frying things, these are baked. We have powdered, cinnamon sugar, and chocolate frosted with sprinkles. Enjoyed for breakfast or after dinner dessert, I think you’re gonna like these.