Prep: 15 min
Bake: 15 min
Yields: 6 - 8 donuts
Ingredients
For donuts:
1 cup Foodstirs Organic Sunday Stacks Pancake Mix
1 egg
2 Tbs unsalted butter
1 Tbs dried lavender
1/4 cup yogurt
1/3 cup milk
For glaze:
1/2 cup powdered sugar
3 Tbs freeze dried blueberries
1 Tbs water
Features one of
our favorites!
Directions
Preheat oven to 350 degrees and spray a donut pan with nonstick cooking spray. Melt the butter in a small saucepan over medium heat. Add the dried lavender and bring to a simmer. Remove from heat and allow to cool 5 minutes. Pour melted butter through strainer and discard the lavender.
In a large bowl, mix together the egg, melted lavender butter, yogurt and milk. Add in the dry pancake mix and stir until a batter forms. Spoon batter into donut pan, filling each 3/4 high. Bake 12-15 minutes, until the donuts begin to turn golden. Remove from donut pan and cool completely on a wire rack.
Place the dried blueberries in a blender and pulse until they become powder. Pour into a large bowl and add the other ingredients for the glaze. Whisk together until smooth, then dip each donut into the glaze.
