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Hey there, fellow food explorers! If your house is anything like mine, you’ve had to navigate the wild world of food allergies with a mix of trepidation and creativity. My oldest son, the apple of my eye and the donut lover of the family, has a long list of allergies: nuts, tree nuts, wheat, dairy, eggs, sesame, soy, and coconut. Before we discovered all these allergies, his absolute favorite treat was a Boston Cream donut from Dunkin’. Those were the days of carefree munching!
When we found out about his allergies, we had to eliminate so many foods he loved. If you’re interested, I’d be happy to share more about his allergy journey in another post. But today, let’s talk about how I turned trial and error into a triumphant (and tasty) success: allergy-friendly Boston Cream waffles and donut balls!
Ingredients:
- Gluten-free pancake mix
- Chobani Extra Creamy Oat Milk
- Jello brand instant pudding (vanilla and chocolate)
- Mild-tasting vegetable oil
- Plant-based egg substitute: Just Egg
- Plant-based butter
When I look at items, I make sure that they are free of everything he is allergic to, so chose the options that are best for you and your family.
Pudding Prep: Because Every Donut Needs a Filling or Topping
You’ll want to prepare the pudding first since it needs time to chill. Make each flavor separately. Empty the pudding mix into a bowl and start with half the amount of milk it calls for. Gradually add a couple of tablespoons of milk at a time to get the perfect consistency—not too soupy, not too thick. My son likes his pudding right in the middle! Pop the pudding in the fridge to chill while you work on the rest.
Tip: I use less milk here since it reacts differently than whole milk. Feel free to tweak as needed to find that perfect pudding consistency your kiddo loves.
Waffles: Fluffy and Fabulous
Follow the directions on the gluten-free pancake mix box, swapping out the ingredients as needed (like Chobani Oat Milk for regular milk and Just Egg for regular eggs). Cook according to package instructions, and voilà—you’ve got fluffy, allergy-friendly waffles!
Tip: Make sure your waffle iron is hot and ready. A good preheat helps to get those waffles just right! You may need to add more or less milk depending on the consistency you aim for.
Donut Balls: Because Who Doesn’t Love a Donut?
These donut balls are a hit in my house, even if they don’t always turn out perfectly round. Follow the waffle mix directions but use a little less liquid to make a thicker batter. Heat up some vegetable oil in a pot for deep frying. I scoop an overflowing tablespoon (or two tablespoons measuring spoon if you have that) of batter at a time and fry it until golden brown.
Tip: Keep an eye on the oil temperature. Too hot, and they’ll burn; too cool, and they’ll soak up too much oil. Aim for that Goldilocks zone—just right!
Serving Up the Goodness
Before serving, give the pudding a good stir. If it’s too thick, add a splash of milk to get it back to your desired consistency.
Serving Idea 1: Drizzle the pudding over the waffles for a Boston Cream twist on breakfast.
Serving Idea 2: Serve the pudding in bowls and let the kids dip their waffles or donut balls into the creamy goodness. It’s interactive and fun—just the way kids like it!
Extra Fun: Roll the donut balls in cinnamon sugar, pumpkin pie spice, or powdered sugar while they’re still warm. It’s a simple way to create a variety of flavors without much extra effort.
Wrapping Up
These allergy-friendly Boston Cream waffles and donut balls have been a game-changer for my son, bringing back a treat he thought he’d lost forever. I hope your family loves them as much as we do! Happy cooking, and remember—sometimes the best recipes come from a little bit of trial, error, and a whole lot of love.
Watch our short little TikTok video of him trying them HERE!
p.s Stay tuned for our Cookie Pudding Pie!
These look delish! 🙂