Did you know our Protein Pancakes can flip to Protein Donuts!!! With a few tweaks to our Protein Pancake Mix and a donut mould, create your own protein donuts topped with peanut butter icing, crushed peanuts and melted dark chocolate. With 7.4g of protein and only 3.3g of carbs these mini donuts will be gone before you know it!
120g Chobani Greek yogurt (plain or vanilla, it's your choice just ensure the yoghurt is thick & creamy, not runny)
2 tablespoon (40g) Peanut Butter of your choice
1 tablespoon (20g) Cream Cheese
1 tablespoon (20mls) Sugar Free Maple Syrup
1/2 Cup (65g) crushed peanuts
Melted Dark Chocolate (we used 90% Lindt)
1Pre-heat oven to 160° C and prepare donut mould/tin. Ensure the mould is greased well to avoid mixture sticking. We used cooking oil spray.
2Mix dry ingredients in a bowl.
3Add wet ingredients, & whisk until combined & fluffy. (If you want to go one step further for fluffier donuts, whisk the egg whites until they form stiff peaks first, then fold through the wet mixture)
4In a mini donut mould, distribute the mixture evenly.
5Place the mould in the middle rack of your oven for approx. 10mins (time will vary depending on your oven and size of your donut mould).
6Once your donuts are cooked, allow to cool before icing.
Peanut Butter Icing
1Add Greek yogurt and peanut butter to a medium bowl.
2Beat on medium speed for 1 minute until combined.
3Add the cream cheese and maple syrup, beat for 2 minutes until combined and creamy. Add the vanilla extract and beat until smooth.
4Taste the icing and add more maple syrup or peanut butter if desired.
5Spread icing onto donuts.
6Sprinkle with peanuts and drizzle melted chocolate.