What are the best gluten and dairy free breakfast options?

Some great options include smoothie bowls with dairy free milk, overnight oats using gluten-free oats, fluffy pancakes with gluten-free flour, egg-based dishes like omelets, and savory breakfast bowls with grains and vegetables.

Is oatmeal gluten and dairy free?

Oatmeal can be gluten and dairy free if you use certified gluten-free oats and prepare it with dairy free milk like almond, oat, or coconut milk. Always check labels to ensure there is no cross-contamination.

What are the best dairy substitutes for breakfast?

Great dairy free alternatives include almond milk, oat milk, coconut yogurt, cashew cheese, and coconut oil instead of butter. These swaps work well in baking, smoothies, and savory dishes.

How do you keep gluten and dairy free baked goods moist?

To prevent dryness, use ingredients like applesauce, mashed banana, or coconut oil. Dairy free yogurt also adds moisture and keeps baked goods soft.

Can you freeze gluten and dairy free pancakes and muffins?

Yes. Store them in an airtight container with parchment paper between layers. Reheat pancakes in a toaster or skillet and muffins in the oven or microwave.

What is the best dairy free milk for baking?

Almond, soy, and oat milk are the best options as they have a neutral taste and similar consistency to dairy milk. Coconut milk works well for richer recipes.

How do you keep gluten-free baked goods from crumbling?

Use a gluten-free flour blend with xanthan gum to improve structure. Adding flax eggs, chia seeds, or extra binding ingredients also helps create a better texture.

Gluten and Dairy Free Breakfast: Easy and Delicious Ideas

Description

A stack of fluffy, naturally sweet pancakes made with simple gluten and dairy-free ingredients. Perfect for a quick weekday breakfast or a weekend brunch.

Ingredients

1 cup gluten-free all-purpose flour

1 tablespoon baking powder

1 tablespoon maple syrup or coconut sugar

1 cup dairy-free milk (almond, oat, or soy)

1 ripe banana, mashed

1 flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water)

1 teaspoon vanilla extract

½ teaspoon cinnamon (optional)

Coconut oil or non-dairy butter for cooking

Instructions

In a large bowl, whisk together the flour, baking powder, and cinnamon.

Add the mashed banana, flax egg, dairy-free milk, maple syrup, and vanilla extract. Stir until just combined.

Heat a non-stick pan over medium heat and lightly grease with coconut oil.

Pour batter onto the pan, using about ¼ cup per pancake. Cook until bubbles form on the surface, then flip and cook for another minute.

Serve warm with fresh fruit, maple syrup, or dairy-free yogurt.

Notes

Do not overmix the batter to keep pancakes light and fluffy.

Adjust liquid if needed for a thicker or thinner batter.

Store leftovers in an airtight container and reheat in the toaster.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 3 pancakes
Calories: 220
Sugar: 8g
Sodium: 210mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg

Keywords: gluten and dairy-free breakfast, gluten-free pancakes, dairy-free pancakes