Ingredients

• 2 cups gluten-free pancake mix
• 0.25 cups unsalted butter , room temperature
• 2 tablespoons white sugar
• 0.67 cups milk
• teaspoon almond extract , divided
• 0.25 cups raspberry jam
• 0.67 cups confectioners' sugar
• 2 tablespoons milk , or more as needed
• 0.5 teaspoons vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine pancake mix, butter, and sugar in a bowl; stir until crumbly. Stir in 2/3 cup milk and 1/2 teaspoon almond extract until fully incorporated; the dough will be sticky.
3. 3 Drop dough by rounded tablespoonfuls onto the prepared baking sheet, spaced about 2 inches apart. Make a shallow indentation in center of each dough ball using the back of a teaspoon. Fill each center with 1 teaspoon jam.
4. 4 Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool.
5. 5 Combine confectioners' sugar, 3 tablespoons milk, vanilla extract, and remaining 1/4 teaspoon almond extract; mix until smooth. Drizzle glaze over Danish.

Nutrition per serving