Pancake & Doughnut Batter

Dry Ingredients

4 1/2 cups All-Purpose Gluten Free Flour

4 1/2 tsp. Baking Powder

3/4 tsp. Baking Soda

2 1/4 tsp. Salt 

1 tsp. Cinnamon

Wet Ingredients

5 Flax Eggs (5 Tbsp ground flaxseed + 3/4 cup & 3 Tbsp Hot Water)

   *Wisk together in small bowl until you reach egg consistency. 

2 cups Rice Milk (or other preferred milk alternative)

3/4 cup Unsweetened Apple Sauce

1/2 cup Sunflower Oil

1/2 cup Grapeseed Oil

1/4 tsp. vanilla

1/4 tsp. bourbon vanilla 

Wisk Dry in large mixing until combined. Add Wet. Stir very well until ALL lumps are out! You can not mix this batter too much.  Not possible.

FOR PANCAKES

Blueberry Pancakes

Add 1 Tbsp. Lemon Juice + 1 1/2 cups frozen or fresh Blueberries

Chocolate Chip Pancakes

Add 1 1/2 cups Enjoy Life Chocolate Chips (my Kiddo's favorite!)

FOR DOUGHNUTS

Scoop Batter into a gallon size freezer bag, cut a small hole in one of the corners, and pipe into a doughnut maker or doughnut pan.  Be creative!!!

Cinnamon/Sugar Topping

3/4 cup Vegan Sugar (there goes the sugar free:))

2 tsp. Cinnamon

Pinch of salt

Blueberry Doughnut Topping

3/4 cup Vegan Sugar

2 tsp. Cinnamon 

1/2-1 tsp Lemon Zest

Chocolate Chip Doughnut Glaze

1 cup Enjoy Life  Chocolate Chips

1 Tbsp. organic palm shortening (Spectrum)

   *with double boiler, or a heat-friendly bowl which fits perfectly over a boiling pot of water: heat chocolate chips and shortening until almost all the chips are melted. Remove from heat and stir until all melted.  Take doughnut dip in chocolate and let sit on cooling rack till set, if you can wait that long!