Chocolate Frosted (Vanilla) Doughnuts

What's better than a delicious chocolate frosted doughnut to satisfy your sweet tooth? How about a chocolate frosted doughnut that's every bit as tasty as what you'd find at a doughnut shoppe, but lower in fat and sugar and higher in protein? That's exactly what we set out to create with this recipe (and we think we accomplished our goal!). Top off your doughnuts with sprinkles and you're sure to create a dream come true for kids and adults alike.

INGREDIENTS (doughnuts)

1 egg
1/3 cup unsweetened almond milk
1/3 cup plain 2% Greek yogurt
1 tsp vanilla extract
1/4 cup sugar
1-1/4 cup FlapJacked Buttermilk Protein Pancake Mix
1/4 tsp baking powder

INGREDIENTS (chocolate frosting)

2/3 cup powdered sugar
1/3 cup unsweetened cocoa
2 TBSP coconut oil
2 TBSP milk
1 tsp vanilla extract

NUTRITION (without frosting)

Serving Size: 1 doughnut
Servings: 12
Calories: 69
Fat: 1g
Carbs: 10g
Fiber: 1g
Sugar: 6g
Protein: 5g

DIRECTIONS

Pre-heat oven to 350˚.
Combine egg, almond milk, Greek yogurt, vanilla extract and sugar into a large bowl and stir. Add in FlapJacked mix and baking powder and stir until blended.
Use a spoon to dollop batter into a liberally greased doughnut pan (nonstick spray works fine). Divide equally to create 12 doughnuts- batter should fill doughnut pan to the center (but not cover it).
Bake for 9-10 minutes, or until doughnuts are cooked through. Let doughnuts cool and prepare the chocolate frosting.
Sift the powdered sugar and cocoa into a medium-sized bowl and set aside. Place a small skillet over medium heat and melt the coconut oil. Once melted, add the milk and stir.
Remove from heat and pour into the bowl with the cocoa and powdered sugar. Add in the vanilla extract. Stir with a spatula until smooth.
Spread the frosting on top of each of the doughnuts- you should get a generous amount on each. If desired, top with sprinkles.
Serve immediately or freeze to save for later. ENJOY!