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