Ok so we admit, biting into a pronut is not the same as biting into a hot, sugary, cinnamon donut. But they are a whole lot healthier and are great to use for desert at a party. Plus, once you have the basic recipe down-pat you can pretty much make them whatever flavour you feel like. This recipe is for cinnamon pronuts.
- 5 tbsp. protein powder (any flavour – we use whey protein isolate from Nutrivital as it is grass-fed whey protein isolate)
- 5 tbsp. coconut flour
- 2 tbsp. coconut oil, melted
- 4 tbsp. boiling water
- 4 tbsp. coconut milk
- 1 tbsp. rice malt syrup (or you could use stevia, just adjust the amount according to the packet because we’re not going for metallic flavoured pronuts!)
- 1 egg
- 1 tsp. gluten free baking powder
- 1 tsp. bicarb soda
- 2 tsp. cinnamon (for other flavoured pronuts omit this and add whatever you feel like – e.g. raw cacao powder for chocolate pronuts, vanilla essence for vanilla pronuts, you could even keep the cinnamon and add a small amount of blueberries)
- Add dry ingredients to a bowl and mix to combine.
- Add the wet ingredients to the dry and mix well. Depending on how the mixture looks you might need to add more coconut flour (if the mix is too wet) or water (if the mix is too dry). The batter should look glossy.
- Add 2 tbsp. of batter to an egg ring in a fry pan and cook on a medium heat until the batter is almost cooked through. Alternatively, you could use a mini donut maker to cook them.
- Once the batter is almost cooked through, flip the pronut to quickly cook the top.
- If you want, you can cut the middle out of the pronut once cooled, or you can just leave them more like a crumpet/English muffin.
- Sprinkle with some extra cinnamon and enjoy!
If you want something a tad more extravagant, why not top the pronuts with some whipped coconut cream?