Banana Pancake Donuts
These Banana Pancake Donuts are soft, fluffy, and made with a clever shortcut—pancake mix! Lightly sweetened with banana and maple syrup, they’re dairy-free and baked, not fried, making them a fun and healthier breakfast or snack. Finished with a rich chocolate peanut butter frosting, they’re the perfect treat to enjoy any day of the week!
Ingredients
- For the Donuts:
- 1½ cups pancake mix e.g., Bob's Red Mill homestyle
- 1 banana mashed
- ⅔ cup unsweetened almond milk
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 Tbsp maple syrup
- For the Frosting:
- 1 cup chocolate peanut butter or regular peanut butter
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and spray a 3-inch donut pan with non-stick cooking spray.,
- Make the batter: In a large bowl, whisk together the pancake mix, mashed banana, almond milk, baking powder, cinnamon, and maple syrup until the batter is well combined.,
- Pipe the batter: Pour the batter into a piping bag (or a plastic bag with the tip cut off) and pipe into the donut molds, filling each about ¾ full.,
- Bake the donuts: Bake for 10 minutes or until the donuts are cooked through and lightly golden.,
- Cool the donuts: Let the donuts cool in the pan for 3–5 minutes, then transfer to a wire rack to cool completely.,
- Make the frosting: Microwave the chocolate peanut butter in 30-second intervals until melted and slightly runny.,
- Frost the donuts: Dip each donut halfway into the frosting and place on a tray.,
- Set and serve: Serve immediately, or allow the peanut butter frosting to set for about 1 hour.,
Notes
- For a richer flavor, you can use regular peanut butter and mix it with chocolate chips before microwaving.
- These donuts can be stored in an airtight container for up to 2 days.
- You can also drizzle the frosting instead of dipping the donuts for a different presentation.