Ingredients

• 1 1/4 cup Flourish Buttermilk Protein Pancake Mix
• 2 teaspoon Gingerbread Spice Blend 
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut sugar
• 1/4 cup honey
• 2 tablespoons coconut oil, melted
• 1 large egg
• 1/2 cup almond milk or low-fat milk
• 3 tablespoons fat-free Greek yogurt

• 2 tbsp ground ginger
• 3 tbsp ground cinnamon
• 1 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cardamom
• 1 tsp ground cloves

• 3/4 cup powdered erythritol
• 1 teaspoon gingerbread spice blend
• 2 tablespoons maple syrup
• 3 teaspoons water

Instructions

1. Preheat oven to 350° F. Grease two 6-count donut pans and set aside.
2. Mix the gingerbread spice blend ingredients together and set aside.
3. In a medium mixing bowl, whisk together Flourish, gingerbread spice blend, baking powder, baking soda, and salt. Set aside. 
4. In a separate large bowl, whisk together coconut oil, coconut sugar and honey until combined, about 1 minute. Add egg and whisk to combine, another minute. Mix in milk and yogurt. Stir until all ingredients are incorporated.
5. Add flour mixture to the wet ingredients and stir just until combined. Avoid over mixing.
6. Using a spoon, pour batter into donut tins. Fill tins half way.
7. Bake for about 10 to 13 minutes, or until donut springs back when lightly touched.
8. Make the glaze while the doughnuts are cooling. Mix together the powdered sugar, gingerbread spice and maple syrup in a bowl. Add the water 1 teaspoon at a time until desired consistency is reached. Dip the just-cooled doughnuts top down into the glaze and return to the wire rack until the glaze sets.

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