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.
3 Doughnuts, 1 Batter
1 1/2c Gary’s True Grit Gluten-Free Pancake & Waffle Mix (or any gluten-free all purpose flour mix)
1/2c brown sugar (packed)
1 1/2 tsp baking powder
1/2 tsp baking soda
2 drops Nutmeg Essential Oil (or a dash of nutmeg)
3 tbsp unsalted butter
1/4c milk (I used almond milk)
2/3c plain greek yogurt
1 1/2 tsp vanilla extract
1/2c chocolate chips
1/6c almond milk
3 tbsp melted butter
1/2c sugar + 1 1/2 tsp cinnamon mixed together
2c powdered sugar
For the batter:
Preheat oven to 350 and grease your doughnut pan.
Whisk together the flour, sugar, baking powder, baking soda, and nutmeg.
In a separate bowl, whisk together egg, melted butter, milk, yogurt, vanilla, and nutmeg.
Stir the dry ingredients into the wet ingredients and mix until combined.
Fill each section of the doughnut pan 3/4 of the way full. I find it easiest to put the batter into a piping bag or a gallon bag and cut the corner to pipe it like frosting.
Bake for 8-9 minutes. Allow to cool completely**
For the toppings:
Combine chocolate chips and milk in a microwave safe bowl and melt in the microwave. Dip the tops of doughnuts in chocolate and add sprinkles if you’d like!
Take a warm doughnut and brush it with the melted butter and then place it in your bowl with the cinnamon and sugar mixture to completely cover it.
Place a cooled doughnut in the bowl of powdered sugar and completely cover.
**For the cinnamon sugar doughnuts, it is best to top those when they are still slightly warm.
Batter recipe is from Back for Seconds