Today is National Blueberry Pancake Day!!! So to celebrate I decided to make some baked blueberry cake donuts using a gluten free pancake mix. They were great!
Ingredients
- 1/3c + 1tbps Unsweetened Vanilla Almond Milk
- 1tsp Apple Cider Vinegar
- 3tbsp Coconut Oil (melted & cooled)
- 1c Shortstacks Gluten Free Vanilla Pancake & Waffle Mix (or brand of choice)
- 1/4tsp Salt
- 1/4tsp Cinnamon
- 1/8tsp Nutmeg
- 1/4c Stevia Powder
- 2tbsp Unfiltered Honey
- 1 Egg
- 1/2c Fresh Blueberries
Directions
Heat oven to 350 degrees. In a bowl, mix together pancake mix, cinnamon, nutmeg, stevia & salt. Set it aside. In a different bowl, mix almond milk and vinegar. Wait for milk to start separating then add in cooled coconut oil, honey & egg. Whisk until ingredients are mixed well. The honey may not completely mix, which is fine. Slowly add the dry ingredients into the wet. Once the dough starts to form add in the fresh blueberries. You can either pip the mixture into the donut pan, or use a spoon. Which is what I did. Bake until donuts are starting brown.
Recipe made 6 good sized donuts.
If you wish to glaze them the recipe for the glaze is below. However, I sprinkled mine with Kernel Season's Kettle Corn Popcorn seasoning to reduce the sugar and carb intake.
Glaze
- 1c Powdered Sugar
- 3tbsp Unsweetened Almond Milk
- Pink of Salt
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