Description
Light, allergy-friendly, and full of flavor—these gluten, dairy, and egg free breakfast recipes are nourishing, energizing, and anything but boring.
Ingredients
- Oat flour
- Almond flour
- Tapioca or arrowroot starch
- Unsweetened almond, oat, or coconut milk
- Coconut yogurt
- Silken tofu or dairy-free cottage cheese
- Flaxseed meal
- Chia seeds
- Mashed bananas or applesauce
- Maple syrup or coconut sugar
- Vanilla extract
- Cinnamon
- Sea salt
Instructions
- Stock your pantry with naturally gluten, dairy, and egg free staples like oat flour, plant-based milks, and flaxseeds.
- Use oat and almond flour for structure in muffins, pancakes, or baked oats.
- Replace eggs with flaxseed “eggs”, mashed banana, or applesauce for binding and moisture.
- Swap dairy milk and yogurt with unsweetened almond milk, oat milk, or coconut yogurt for creamy textures.
- Combine ingredients to create balanced breakfast recipes that digest well and satisfy tastebuds.
- Bake or cook your recipes as usual—substitutions are functional and flavorful.
- Enjoy options like banana bread, vegan apple muffins, blended baked oats, or pancake bites.
Notes
Certified gluten-free oats and simple whole-food substitutions make breakfast safe, satisfying, and nourishing for anyone avoiding gluten, dairy, or eggs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: Allergy-Friendly
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 5g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg