I love to come up with quick and fun baking recipes to make with my kids with simple on hand ingredients and these Maple Glazed Pancake Donuts with Coconut Bacon made with Krusteaz Buttermilk Pancake Mix were a unique and tasty way to do it! Imagine pancakes with bacon and syrup with just the right amount of sweet and savory in every decadent bite, it’s hard to just eat one.
You can surely use pork or turkey bacon as a topping for these, but the coconut bacon keeps them vegetarian and has an extraordinary flavor, plus who doesn’t like a little coconut on their donuts.
This content is sponsored by Krusteaz
Pancake Donuts with Maple Glaze & Coconut Bacon
2 cups Krusteaz Buttermilk Pancake Mix.
1 ¼ cups cold water.
1 teaspoon pure vanilla.
2 tablespoons vegetable oil.
Optional sweetener of choice to equal 1 tablespoon.
Preheat oven to 375 F Bake. Add the Krusteaz Buttermilk Pancake Mix to a medium bowl. Add the remaining ingredients and mix well with a large spoon. Grease a non-stick donut pan generously with coconut oil. Fill each donut hole with the batter evenly almost to the top. Place in the oven and bake for 10 minutes. When the donuts are done remove from the oven and set aside to cool before removing from the donut pan to be sure they stay intact. Once cooled carefully remove from the pan and place on a cooling rack. Make in batches if needed. While the pancake donuts bake, prepare the coconut bacon.
2 cups of unsweetened coconut flakes.
2 tablespoons soy sauce or 2 ½ tablespoons coconut aminos.
1 teaspoon liquid smoke. (I used a hickory smoke flavor).
2 tablespoons maple syrup.
½ teaspoon salt.
½ teaspoon cracked black pepper.
Line a small sheet pan with parchment paper. In a medium sized bowl add the unsweetened coconut flakes. Then add the soy sauce or coconut aminos, liquid smoke, maple syrup, salt and cracked black pepper. Gently toss together trying not to break up the coconut flakes. Gently spread out onto the baking sheet as much as possible to get a full crisping effect. Place in the 375 F oven and bake for 5 minutes. Remove from the oven, give the coconut bacon a light toss and place back into the oven. Bake an additional 4-6 minutes until the coconut bacon is golden and crispy. This happens quickly so be sure to watch carefully so it doesn’t burn. Note, once the coconut bacon is out of the oven and cooled the natural sugars from the coconut and maple syrup become caramelized and crispy. Prepare the maple glaze.
To prepare the Maple Glaze you will need:
2 cups of powdered sugar sifted.
1 teaspoon ground cinnamon.
¼ cup maple syrup (more if needed).
1 teaspoon pure vanilla.
½ cup milk.
Add powdered sugar to a shallow small bowl along with the cinnamon. Slowly mix in the milk, vanilla and maple syrup until blended and creamy. Adjust flavor if needed by adding more maple syrup.
Dip the donuts into the glaze then place on a cooling rack so the glaze can set and the drippings fall onto the sheet pan underneath. Top the donuts with as little or as much of the coconut bacon that you like. Makes approx. 10 donuts.