Why The Pronut Should Be Your Next Healthy Obsession In 2016

Beth Stebner


If 2014 was the year of avocado toast and 2015 the year of matcha, then 2016 has some pretty big shoes to fill, in terms of ubiquitous healthy food. Although it looks like we might get lucky, given the rise of the pronut.

Nope, that’s not a typo. Think of it as the healthy version of a Cronut—a protein-rich donut that swaps out sugar with maple syrup or agave flower and is baked, instead of deep fried, meaning your arteries—and your waistline—will thank you.

MORE: The Made-For-Instagram Avocado Toast Recipe Guide

“Pronuts are a lighter, sexier version of donuts,” Whitney Tingle and Danielle DuBoise, the founders of organic meal delivery service Sakara, told us. And the recipes have slowly been making their way onto fitness and food blogs, meaning that commercial bakeries can’t be far behind.

So while you’re getting sweetness and feeling like you’re indulging, you’re not actually downing anything that was submerged in a vat of boiling oil.

“Instead of derailing your dietary efforts, they support them by filling you up, fueling your workouts and satisfying your sweet cravings,” DuBoise pointed out. Sold.

Tingle and DuBoise shared their pronut recipe with us, so go forth and bake.

pronut recipe healthy donut ideas Why The Pronut Should Be Your Next Healthy Obsession In 2016


Donut Ingredients

½ cup Gluten-free All-Purpose Flour
1 package of defrosted Acai
¼ cup of your favorite protein powder
2 tablespoons ground flaxseed
½ teaspoon baking soda
½ teaspoon salt
½ cup warm water
½ cup maple syrup or agave nectar
1 teaspoon vanilla extract


Pre-heat oven to 375 degrees and generously grease donut pan.
In a large mixing bowl, combine dry ingredients (flour, protein powder, flaxseed, baking soda, salt) and whisk well.
In a separate mixing bowl, combine liquid ingredients (acai, water, maple syrup or agave, vanilla) and mix well.
Add liquid ingredients to dry ingredients and mix until batter is smooth and thick.
Evenly spoon batter into prepared donut molds; bake for 8-10 minutes or until cake tester comes out clean. Allow to cool in pan for 5 minutes, then transfer to wire rack for remainder of cooling; top with “Peanut Butter” Protein Glaze, recipe below.

For the Glaze

½ cup confectioner’s sugar
2 tablespoons sunflower seed butter OR nut or seed butter of choice
2 tablespoons of Protein Powder of choice
2 tablespoons nut milk of choice
Combine ingredients in a small mixing bowl or food processor; whisk or process until smooth, adding additional teaspoons of milk as needed until desired consistency is reached.