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Peanut Butter and Banana Paleo Pancake Doughnuts

Peanut Butter and Banana Paleo Pancake Doughnuts

Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 mini doughnuts
Author Edited Kitchen

Ingredients

For Doughnuts

  • 1 cup Birch Benders Paleo Pancake Mix
  • 1/2 cup unsweetened almond or coconut milk
  • 1/3 cup creamy peanut butter
  • 1 ripened or slightly overripe banana
  • 1/2 tsp vanilla extract
  • 1 tsp baking soda
  • 1/4 cup Lily's Dark Chocolate Baking Chips or variety of your choice

For PB and Chocolate Glaze

  • 2 tbsp Lily's Dark Chocolate Baking Chips or variety of your choice
  • 1 tbsp peanut butter
  • 1/2 tbsp coconut oil

Instructions

  1. Preheat oven to 350 degrees Fahrenheit and spray a mini doughnut pan with coconut oil spray
  2. Stir together all ingredients, except the chocolate chips until thoroughly combined and smooth
  3. Mix in chocolate chips
  4. Spoon into doughnut pan and bake for 15 minutes, until they appear golden brown and slightly crisp on top
  5. While doughnuts are baking, make the glaze
  6. Melt together chocolate chips, peanut butter and coconut oil in 20 second increments in the microwave, stirring until smooth
  7. When doughnuts are completely cool, use a spoon to drizzle glaze over the tops of the doughnuts and place in fridge to set