Ingredients

1 1/2 cups (375g) Dainty Gluten Free Doughnut Pancake mix

2 large Eggs

2/3 cup (175mL) Milk

1/4 cup (60mL) Vegetable oil

Chocolate glaze

1/2 cup (125mL) Semi-sweet Chocolate chips

2 tbsp Butter

1 1/2 tbsp Corn Syrup

1/2 tsp Vanilla

Gluten Free Doughnut Pancake mix

Preparation

Step 1

Preheat oven to 450F (232C) and grease a 12 doughnut baking tray pan with a vegetable oil spray.

Step 2

In a medium sized bowl, beat the eggs until fluffy then mix in all the remaining ingredients.

Step 3

Place the batter in a piping bag and pipe into doughnut tray. Fill all 12 spots with 2 layers of batter, then top up if needed to have equal sizes of doughnuts.

Step 4

Bake for 7 minutes.

Step 5

Let the doughnuts cool for 5 minutes before removing from the tray, then let cool completely on a wire rack.

Step 6

For the CHOCOLATE GLAZE – Mix all the ingredients in a small pot and heat gently over a hot water bath until the chocolate chips are all melted.

Step 7

To coat the doughnuts, dip the top into the chocolate glaze and twist to ensure an even coating. The coating needs to be done quickly as the glaze will thicken as it cools.