Protein Donuts
A high-protein, low-fat baked treat made using protein pancake mix, Greek yogurt, and almond milk, offering a healthier take on classic donuts. Their slightly sticky batter yields moist donuts perfect for a guilt-free snack or breakfast option.
Method
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Preheat oven to 350°F (175°C), grease a donut pan. This batter also works as muffins.
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Stir together all ingredients for donuts. The batter should be a little sticky. If it’s too thick, add more almond milk just 1 tsp at a time.
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Fill each donut mold no more than ¾ full.
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Bake for approximately 8-10 minutes or until set.
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For the frosting, mix 200g plain Greek yogurt with 4g sugar free pudding mix and 1 tbsp 0 Calorie sweetener or 1 tsp extract to taste.
Nutrition Information
| Calories | 60kcal |
| Total Fat | 1g |
| Total Carbohydrates | 8g |
| Protein | 5g |
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Frequently Asked Questions
Can I use regular flour instead of protein pancake mix?
Yes, but using regular flour will reduce the protein content and change the texture. You may also need to adjust the liquid quantities as protein mixes often absorb liquids differently.
What can I substitute for sugar free pudding mix?
You can simply use a 0 Calorie sweetener or protein powder for sweetness and flavor, or leave it out, but the texture might be slightly different.
Can I make these donuts vegan?
To make it vegan, substitute the egg with a flax or chia egg and use a plant-based yogurt alternative. Protein pancake mix selection must be checked to ensure it's vegan.
How should I store the leftover donuts?
Store the donuts in an airtight container in the refrigerator for up to 3 days. The frosting should be added just before serving to keep donuts fresh.
Can I freeze these donuts?
Yes, these donuts freeze well. Wrap them individually in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw in the fridge before eating.
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