I’m sure you’ve all guessed by now that I adore buckwheat so I just had to make these buckwheat pronuts. There is something so gorgeous about it – everything from its nutty tones to its nutritional values. I often use it as a ‘healthier’ alternative and protein boost.
The initial recipe of this was actually never released as it was something I just whipped up for my personal meal prep. I actually had a few messages and comments on my social media pages asking for a published recipe so it gave me the confidence to get more creative and re-vamp this published one. Oh boy this came out better than the first! The macros are even better than the first time around – great for a snack or pre-workout boost. You’ll definitely be satisfied after consuming these buckwheat pronuts. Who said healthy had to be bland and boring?
There’s so many things you can do with this base recipe. Try adding in some cocoa powder/use chocolate protein to make chocolate buckwheat pronuts. I personally am a vanilla fan but may try this at a later date! This recipe is also easily adaptable to be vegan. Simply change the egg whites for whipped aquafaba (chickpea water – I personally recommend Oggs). The protein content will change slightly without the egg whites, but this is still a source of vegan protein. It will also keep the nice light and fluffy texture that way.
My favourite part about these is the fact they take less than 30 minutes to make. That and the beautiful chocolate topping. We have to have a balance of it all, am I right? Even with the toppings, these pronuts are only ~100 calories each. I usually opt for one in each hand per serving!
- Mixing Bowl
- Mixing spoon
- Doughnut Tray
- Piping bag (optional)
- 40 grams Apple Puree
- 80 grams Egg Whites Substitute: aquafaba
- 60 grams Dairy-free Yoghurt Recommendation: alpro Greek style
- 2 tbsp Maple Syrup
- 40 grams Vegan Vanilla Protein Powder
- 60 grams Buckwheat Flour Substitute: GF all-purpose flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 75 grams Vegan White Chocolate To decorate
- Pre-heat the oven to 160 °C (fan) or 180 °C (conventional)
- In a mixing bowl, add in all of the doughnut ingredients (except the vegan white chocolate) and mix together
- Once the ingredients have combined, whisk the mixture until it becomes light and airy
- Use a piping bag or a spoon to place the batter evenly into the doughnut moulds
- Bake for 20-22 minutes
- Remove from the oven and leave to cool completely in the mould
- To decorate, melt the white chocolate using either a Bain-Marie or microwave (10 second bursts, stirring intermittently)
- Place the top of the doughnut into the bowl containing the chocolate and coat, shaking off any excess
- Invert the doughnut (chocolate side should be on top) and shake slightly so the chocolate evens out
- Leave to set and then enjoy!
- Calories include chocolate topping
- Store in an air-tight container for 5-7 days
- Not suitable for home freezing