4 Irresistible Gluten Free Breakfast Recipes

In this article, we share with you the secrets of 4 delicious and gluten-free breakfast recipes. Gone are the days when you feel stuck when it comes to breakfast. Let’s start.

Here Are Gluten-Free Breakfast Recipes

Cooking is often enjoyable. In fact, for some of us, it turns into a major hobby. But the truth is that when we repeat the same activity every day, it starts to get a little annoying.

We’re not talking about cooking.

The hardest part of cooking every day is rethinking what you’re going to cook every day.

We have witnessed moments when the process ceased to be a hobby and turned into torture when selectiveness or a special diet were added to it.

Gluten-free diets are also included in this selectivity.

Fortunately, we have written some practical breakfast recipes that are gluten-free and available for your choosing in the morning without over-thinking.

Gluten-Free Breakfast Recipes

1. Banana Pancake (2 servings)

Gluten-Free Breakfast Recipes – Banana pancakes recipe with a bonus recipe

Nutritional Facts Per Serving

Protein: 6g
Net Carb: 31g
Total Fat: 16g
Calories: 288

Ingredients

Buckwheat flour (1/3 cup)
Egg (1 no)
Olive oil (2 tablespoons)
Molasses (1 tablespoon)
Banana (Ripe, 2/3 piece)
Baking soda (Half tsp)
Cinnamon (Half tsp)

Recipe

Put 2/3 of the banana in a mixing bowl. Put the other part aside. We will use it for garnish.

Mash the banana and add the egg.

Tip: For the vegan version of the recipe, you can use chia seeds instead of eggs at this stage.

Then add the molasses. Add the olive oil and mix with a whisk. You can also use a hand blender for a smoother version.

Add baking soda and cinnamon to it.

Mix a little and add buckwheat flour. Continue mixing.

Bring a non-stick pan.

Preheat the pan.

Add very little olive oil.

Pour an ice cream scoop full of pancake batter.

Cook front and back.

Repeat the process until the mixture is gone.

Bonus Recipe: Berry compote for Banana Pancake (2 servings)

Gluten-Free Breakfast Recipes – Bonus recipe: Berry compote for Banana Pancake

Nutritional Facts for Per Serving

Protein: 0g
Net Carb: 10g
Total Fat: 0g
Calories: 40

Ingredients

Raspberries (2 tablespoons, can be fresh or frozen)
Cherries (2 tablespoons, can be fresh or frozen)
Honey (1 tablespoon)

Recipe

Put the frozen fruit in a small saucepan, reduce the heat and cook for 5 minutes, stirring occasionally, until the water has absorbed. If you like it a little juicy, 5 minutes is enough.

You can cook it longer to dry them completely,

Pour the compote on the pancakes,

Put the banana slices you have kept on the side.

2. Spinach Muffins (3 servings)

Gluten-Free Breakfast Recipes – Spinach muffin recipe

Nutritional Facts Per Serving

Protein: 28g
Net Carb: 13g
Total Fat: 77g
Calories: 800

Ingredients

Almond flour (1 cup)
Spinach leaves (2 bowls)
White Cheddar Cheese (1.5 cups, grated)
Greek yogurt (2 tablespoons)
Tomato paste (1 tablespoon)
Egg (2 nos)
Parsley-Mint mix (1 cup)
Black pepper (1 tsp)
Cumin (Half tsp)
Paprika (1 tsp)

Recipe

Gather all the ingredients together. Make sure you mix them well.

Start preheating the oven to 175 degrees.

Lay the cupcake papers on the baking tray.

Put 1 tablespoon of the mixture inside each cupcake paper.

Bake for 10 minutes and it’s ready.

3. Tomato Frittata (2 servings)

Gluten-Free Breakfast Recipes – Tomato frittata recipe

Nutritional Facts Per Serving

Protein: 33g
Net Carb: 8g
Total Fat: 27g
Calories: 400

Ingredients

Goat cheese (½ cup, crumbled)
Spinach (1 cup, chopped)
Cherry tomatoes (1 cup)
Egg (6 nos)
Milk (2 tbsp)
Garlic powder or fresh crushed garlic (½ tsp)
Salt and pepper to taste

Recipe

Start by putting the eggs in a mixing bowl.

Add milk, garlic powder or crushed garlic, black pepper and salt and whisk well.

You will now need a muffin tin. If you don’t have it, you can also use small greaseproof paper for the cupcakes. Grease the tin.

Put the finely chopped spinach into the muffin tin.

Cut the cherry tomatoes in half and add them on top.

Then add some goat cheese.

Finally, pour the egg mixture into the tins.

Bake at 175 degrees for 20 minutes.

4. Rosti ( 2 servings)

Gluten-Free Breakfast Recipes – Step by step delicious potato rosti recipe

Nutritional Facts Per Serving

Protein: 6g
Net Carb: 49g
Total Fat: 8g
Calories: 287

Ingredients

Olive oil (1 tablespoon)
Yellow potatoes (2 peeled and grated)
Garlic powder or fresh garlic (½ tsp, crushed if it’s fresh)
A Sweet potato (peeled and grated)
Sour cream for garnish
Chives for garnish
Salt and pepper

Recipe

Grate both types of potatoes.

Put them in a cheesecloth.

Close the mouths of the cheesecloth and squeeze it, together with the potato graters inside.

When you squeeze out all the juice, you will take the first step for it to come into a nice crispy form.

Put the potato graters, which you have squeezed out the juice and dried thoroughly, into a deep mixing bowl.

Drizzle olive oil over it. Add garlic powder or fresh crushed garlic.

Add salt and pepper. Mix it well.

Tip: In this step, those who like a more spicy taste can add paprika or those who want intense spice can enrich its taste with cumin.

Now you will need a greased muffin tin again. If you do not have one, you can also use cupcake molds in parchment paper form. Fill the voids of the tin with this mixture. Press them with your hand.
Bake at 375°F for 40 minutes. Now comes the most enjoyable part of the job. At the end of 40 minutes, top the baked rosti with sour cream. Finally, garnish them with chives.