Ingredients
6
6 servings
- •2 cups gluten-free pancake mix
- •¼ cup butter, room temperature
- •2 tablespoons white sugar
- •⅔ cup milk
- •½ teaspoon almond extract
- •¼ cup raspberry jam
- •⅔ cup confectioners' sugar
- •2 tablespoons milk, or more as needed
- •½ teaspoon vanilla extract
- •¼ teaspoon almond extract
Instructions
- Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine the pancake mix, butter, and sugar; mix until crumbly. Stir in 2/3 cup milk and 1/2 teaspoon almond extract and mix until fully incorporated. The dough will be sticky.
- Drop the dough by rounded tablespoons onto the baking sheet, spacing the dough about 2 inches apart. With the back of a teaspoon, make a shallow indentation in the center of each dough ball. Fill the centers with a teaspoon of jam.
- Bake in the preheated oven until lightly browned, 10 to 12 minutes. Allow the pastries to cool.
- Combine the confectioners' sugar, 3 tablespoons of milk, vanilla extract, and 1/4 teaspoon almond extract and mix until smooth. Drizzle the glaze over the Danish.
Nutritional Facts
Per 6 servings
- Calories: 343
- Carbohydrate: 65g
- Fat: 8g
- Fiber: 0g
- Protein: 3g
- Sugar: 26g
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