1.5 scoops gluten free pancake mix

2 egg substitute (grind 2 tbsp of chia seeds. Mix in 6 tbsp water. Let sit for 5 min until texture is goopy)

2 tbs coconut oil (plus more for greasing pan)

1 cup almond milk

Bag to pipe the dough into the pan


1. Mix ingredients and pipe into the doughnut pan.
2. Bake at 400 for around 15 minutes and use utensils to flip halfway through. bake for another 10 minutes or until toothpick comes out clean. 

Matcha Glaze:
1 cup powdered sugar

2 tbs water

1-2 tsp matcha


1. Mix all ingredients until smooth glaze forms.
2. Dip cooled doughnuts in glaze and let set.

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