Gluten-Free Tuesday: Apple Cider Doughnut Pancakes

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.

Lightly oil a flat griddle pan.

Heat griddle over medium-high heat.

Pour batter, approximately 1/4 cup, onto griddle. Batter should "sizzle" when it hits the pan.

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 1/2 minutes.

Spread warm pancakes with butter and sprinkle generously with cinnamon-sugar mixture.