You know how I have a love/ hate relationship with pancakes? I love eating them, but I haven’t gotten around to buying a griddle so that I can make more than one at time. I may have found my solution. Buttermilk Pancake Donuts! I can make a dozen of these donuts in a half an hour – but I only need to be in front of the stove for like 12 minutes. 13, tops. Plus they are donuts! Of pancakes! Now, I personally don’t drink coffee, but I’d imagine these would be pretty dreamy dunked in your coffee for breakfast. As for me? I found a way to get my pancake fix, so I’m a happy girl!
I’m also a happy girl because the stressful time I’ve been going through, that I keep alluding to – well, it’s almost over! That means no more stress eating, good nights’ sleep, energy to exercise AND time to work on my blog! Hurray! I think it will also mean a happier Jen at home, which is something everyone (especially Joe and Oreo) will like a lot too!
Plus, on Monday, my first article for My Fitness Pal will be appearing, which is pretty exciting too! It’s all about protein alternatives. I’ll link to the article on Facebook, and then post the recipe here after! It’s a really, really good one – because it’s both delicious and super good for you too!But enough of that, you are here because you want to know about pancake donuts! They are easy as can be. Everything mixes up in 10 minutes – and that includes make a flax egg and buttermilk. The only thing you need is a donut pan (this Wilton Donut Pan is what I use, and it works great), and I like it because it means you bake the donuts, not fry them! They really do end up tasting like fluffy little pancakes, just in a handy portable shape!For more breakfast treats, healthy food tips, and pictures of Oreo, be sure to join other readers on our Facebook, Twitter, Instagram and Pinterest pages as we chat about all things food and fun (and check out ideas and behind the scenes photos I don’t share anywhere else!).
- 1 1/2 cups Whole Wheat or All Purpose Flour
- 1 tablespoon Agave Nectar
- 3/4 tablespoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups Soy or Almond Milk (or any milk you choose)
- 1 tablespoon Lemon Juice
- 1 1/2 teaspoons flax meal
- 3 teaspoons Water
- 1 teaspoons Vanilla Extract
- 1-2 tablespoons Coconut Oil
- 6 tablespoons Maple Syrup
- 3/4 cup Powdered Sugar
- Preheat oven to 350°
- In a cup or bowl, mix lemon and soy milk, and let sit for 5 minutes to curdle. In another cup, mix flax meal and water, and let sit for 5 minutes until it thickens.
- In a large bowl mix flour, baking power and salt and mix until blended. Add all other ingredients, including buttermilk and flax meal. Stir until well blended and there are no clumps of flour.
- Using coconut oil, grease the wells of your donut pan completely. Pour pancake batter into each well, filling it 3/4 of the way. Bake for 5 minutes, and carefully remove the donuts from them well, and flip them. Cook other side for another 5 minutes.
- Makes 11-12 donuts.
- Mix powdered sugar and maple syrup until a smooth paste forms, and dip the top of each donut into the glaze, and dry for a few minutes.
- Donut reheats in microwave in 15 -20 seconds.