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Healthy Height Double Duty Donuts

Healthy Height Double Duty Donuts

This tasty gluten free donut recipe was created by The Allergy Chef, Kathlena, who specializes in creating safe recipes for food allergies.

 Double duty you ask?

Why yes, yes indeed. As busy parents, having recipes that can function in several ways is an absolute must. This delicious gluten free donut recipe does just that! In addition to making donuts, this recipe will also make amazing pancakes. Your kiddos will thank you again and again as they enjoy their donuts (or pancakes), and as a parent, you can smile knowing that they’re full of better-for-you ingredients.

Allergy Status:

Wheat/Gluten Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Sesame Free, Legume Free, Allium Free, Oat Free, Vegetarian

Prep & Serving Size:

25 - 30 minutes

Makes 6-8 donuts


  • 3 TBSP Golden Flax Meal + 6 TBSP Water
  • 6 ounces Maple Syrup
  • 4 TBSP Organic Butter, soft
  • 170g (1 cup) Sorghum Flour, Superfine
  • 60g (1/3 c) Potato Starch
  • 3 tsp Baking Powder
  • 354g Healthy Height Chocolate Shake Mix
  • 1/2 tsp Sea Salt
  • 1 tsp Organic Vanilla Extract

Icing Ingredients (optional):


  • First, you’re going to make your egg substitute. Combine your golden flax meal and water in a small bowl and set aside. It will gel together as you prepare the rest of the recipe.

  • Next, in a mixing bowl, combine your butter and maple syrup. Now add your sorghum, potato, baking powder, Healthy Height Chocolate Shake Mix, salt, and vanilla. Mix everything together well.

  • Finally, add your flax gel and mix one last time.

  • When making this recipe, the three options we suggest are: mini donuts made in a machine such as the Baby Cakes donut maker, baked donuts, or pancakes. If you opt to make mini donuts, be sure to use non-stick spray. The same goes if you’d like to make a healthy baked donuts version.

  • Use a mini donut or large donut cake pan and bake at 325 degrees. Bake time will vary based on pan and batter fill, so check in after 10 minutes for doneness. If you choose to make pancakes, add a little butter in your pan before cooking for an extra flavor boost.

  • To make the glaze, combine all of the ingredients together until smooth. These donuts are fantastic both with and without the glaze.


  • For best results, make your baked goods or pancakes fresh, and eat on the same day. Store leftover batter in the fridge and use within the week.

    Get your kids to help! They will have a blast helping you measure and mix the ingredients. They’ll also enjoy sampling fresh donuts as they’re made.

About The Allergy Chef:

Kathlena, The Allergy Chef, has over 200 food allergies and intolerances. Several of her allergies are life threatening, and can't drink most water. She has a handful of safe foods to eat, and one source of safe water. Additionally, most of the members of her household also have food allergies and special diets, none of them the same. After being given 30 days to live, she made it her mission to help the food allergy and special diet communities thrive. Although she can't eat the food, she helps people find safe & delicious options. Three years form her lowest point, she and her team have published several cookbooks, started a bakery, done local and nationwide outreach, developed hundreds of free recipes & resources, and much more. Learn about all of their ventures at