1. Preheat oven to 350°F.
2. In a bowl, mix together the mashed banana, gluten-free pancake mix, 2 tablespoons coconut oil, baking powder, coconut sugar, almond milk, and egg. Pour the batter into donut molds and bake for 12-14 minutes.
3. While the donuts are baking, microwave the chocolate chips with 1 tablespoon coconut oil in 30-second increments, stirring in between, until melted (this typically takes about 1 minute).
4. Once the donuts are baked, spoon the chocolate glaze onto them and enjoy!
