Coffee or tea? Heels or flats? Hair up or down? Pack lunch or eat out? You make a lot of decisions in the morning, but luckily you don’t have to mull over what to eat for breakfast. Instead of choosing between healthy blueberry pancakes or a sweet-tooth-approved donut, this recipe gives you the best of both worlds. These pancake donuts are made with gluten-free flour and vegan “eggs” but they’re irresistibly sweet. Because they’re baked, they also come together more easily than pancakes—no griddle required!
Makes 6 donuts
Ingredients
1+1/2 cups Vitacost Gluten-Free Baking Flour
1/2 tsp. pink salt
1 tsp. baking soda
1/4 tsp. ground cinnamon
1/2 cup unsweetened coconut milk
1 Tbsp. ground flax + 3 Tbsp. water
1 Tbsp. vanilla extract
5 Tbsp. coconut oil
1/2 cup organic sugar
1/2 cup organic fresh or frozen blueberries
Grapeseed spray oil
Donut pan
Directions
- Preheat oven to 350 degrees F. Grease donut pan with grapeseed spray oil and dust pan with flour.
- In a small bowl, combine ground flax with water and set aside to thicken.
- In a medium bowl, sift together flour, salt, baking soda and cinnamon.
- In a separate bowl, stir together flax egg, coconut milk, vanilla, coconut oil and sugar.
- Pour wet ingredients into dry and stir until combined. Fold in blueberries.
- Add batter to donut pan, using about 1/4 cup of batter per donut.
- Bake for20 minutes or until a toothpick inserted into the center comes out clean.
- Remove donuts from oven and let cool before removing from pan.