Apple Cider Pancakes
The only Autumn breakfast you need! I was baking up some homemade cider donuts for my family because we were craving a fall treat. I had leftover batter after filling my silicon donut molds and decided to see how they’d come out as pancakes. (A favorite in our house!)
To our surprise, the pancakes were even better than the donuts! I made this recipe Gluten and Dairy free but you could absolutely use regular flour and butter if you do not have any dietary restrictions.
Ingredients:
2 cups all-purpose flour/Gluten Free Flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon cinnamon
1 teaspoon of mollasses
A pinch of salt
½ cup apple cider
¼ cup milk/oat malk
2 eggs, beaten (I used 1 duck egg due to an allergy in our home!)
2 teaspoons vanilla extract
1 tablespoon unsalted butter or coconut oil melted
Make the pancakes:
In a mixing bowl combine all ingredients and mix well.
Heat up your skillet on medium and drizzle oil or melt a pad of butter
When the pan is ready pour the batter into the pan to the size pancake you prefer. We like to do toaster-friendly pancakes for easy reheating.
When batter begins to bubble all over, pancakes are ready to flip! Cook for approximately 3-4 minutes on each side.
Serve with butter, cinnamon sugar, maple syrup, or powdered sugar and enjoy!
These pancakes freeze well + store well in the fridge for up to 5 days.
