I have 3 new breakfast recipe favorites, and they all happen to be gluten free. They’re so delicious they’ll make you want to jump right out of bed! These gluten free vegan breakfast recipes are good for you, and made with clean fiber-rich ingredients to keep you full for hours. If you’ve ever struggled with finding gluten free vegan breakfast ideas, you’ve come to the right place. All three of these recipes are a great jumping off point for exploring more breakfast options that don’t use animal products or gluten.
On most days for breakfast I will have a simple bowl of oatmeal or teff porridge topped with dates, nuts, and fresh fruit. But sometimes I want something fancier or even savory, yet still energizing. I’ve long relegated meals with processed flour and sugar to once or twice a year indulgences. A true treat for me is a breakfast that tastes amazing, looks lovely, and makes me feel really good. Processed ingredients usually leave me hungry an hour after eating, or cause uncomfortable blood-sugar swings. No thank you. I’ll take fluffy pancakes made with almond flour and banana any day.
Gluten Free Recipes
As you know, I am not gluten free, but I don’t go out of my way to consume products that contain it. Instead, I focus on eating a whole food vegan diet, and if something happens to contain gluten I prefer it in its most wholesome form: farro grains, freekeh, sourdough bread, whole spelt flour, etc. That said, I believe a gluten free vegan breakfast can be equally as delicious and filling as gluten heavy recipes. The key is to stick to whole foods as much as possible. For most people the processing might be the real problem, not the gluten.
Whether or not you have a gluten intolerance, these recipes are for you. It’s hard for me to say which one I love the best. If I’m craving a sweet breakfast I’ll take the Almond Flour Pancakes. They’re full of fiber, sweetened with coconut sugar and banana, and feature mineral rich teff flour. On a savory day I crave the Sweet Potato Breakfast Burrito. It’s filled with a smoky mix of sweet potatoes, spinach, gluten free vegan sausage, and black beans. When I’m running out of the door early, the creamy nutrient-dense Chocolate Spinach smoothie is the way to go! 🙌🏾
Vegan Gluten Free Pancakes | Almond Flour Pancakes
- 1 cup almond flour
- 1/2 cup teff flour
- 1 tbsp coconut sugar or brown sugar
- 1 tsp cinnamon
- 2 tsp baking powder
- 1/8 tsp salt
- 1 tbsp flax seed meal + 2 tbsp water
- 1 ripe banana
- 1 cup plain unsweetened soy milk or other non-dairy milk
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 2 tbsp vegan butter for frying or coconut oil
- top with: walnuts berries, cacao nibs, maple syrup
- In a small bowl combine ground flax seed meal with water to make a flax egg. Let it sit for about 5 minutes to thicken.
- In a large mixing bowl combine the almond flour, teff flour, baking powder, cinnamon, salt, and coconut sugar. Whisk well to combine.
- In another mixing bowl, mash a ripe banana then add non-dairy milk, apple cider vinegar, vanilla extract, and flax egg.
- Pour the wet into the dry, and use a whisk to mix well.
- Warm and grease a skillet on medium heat, then pour in your pancake batter to make 3-4 medium size pancakes (about 3" diameter). Immediatly cover the skillet with a lid and cook on medium heat for 3 minutes.
- Remove the lid and flip the pancakes. Cook on the other side for an additional 3 minutes, until crisp around the edges. Repeat with the remaining batter.
- Serve topped with sliced banana, fresh fruit, nuts, cacao nibs, vegan whipped cream, and/or maple syrup.
Sweet Potato Breakfast Burrito
- 1 tbsp coconut or olive oil
- 1 large shallot minced
- 1 red bell pepper diced
- 1 large sweet potato diced
- 2 vegan sausages about 1 cup chopped
- 1 can black beans drained and rinsed, about 1 1/2 cup
- 2 cups spinach or other leafy green chopped
- 1 tsp cumin powder
- 1 tsp smoked paprika
- 1/2 - 1 tsp salt
- 4 soft tortillas flour or gluten-free tortillas
- Warm a skillet on medium heat, and add oil.
- Add the shallots and peppers to sauté until soft.
- Add in the sweet potatoes and a pinch of sea salt. Cover the pan and cook on medium-low heat, until the potatoes are fairly tender (about 15-20 minutes).
- In the meantime chop up your gluten free vegan sausage. It should be about the same size as the diced potato.
- Once the sweet potato is tender, add the sausage, and black beans.
- Then stir in the cumin, smoked paprika, and salt.
- Continue to cook for another 10 minutes, until the sweet potatoes are tender. Then stir in chopped spinach, and cook another 5 minutes.
- Warm up your gluten-free vegan tortillas in a skillet & fill them. Wrap it in a burrito shape, then serve hot!
Chocolate Spinach Smoothie | Gluten Free Vegan Breakfast
- 1 frozen banana
- 1 cup soy milk
- 1/2 tbsp chia seeds
- 3 tbsp raw cacao powder
- 1 tbsp almond butter plain
- 3 cup spinach
- Place the ingredients into a blender, and blend until creamy and smooth.
- Top with cacao nibs for an extra crunch.
Steve / March 16, 2022 at 1:31 pm /
tried to watch a video of a recipe and kept getting google ads of women bending over doing weights. WTF? I love your videos on youtube but the ads on this website are terrible
Lydia Boynton / March 5, 2022 at 9:35 am /
Very good recipe. I didn’t have teff flour so used spelt instead. Otherwise followed recipe as provided. Great flavor; will definitely be making again!
Lynne E / January 2, 2022 at 6:05 pm /
Made this recipe this morning to bring to a friend’s house for brunch. I loved it and would not change a thing! I used 1/2 teaspoon salt and I think next time I would start with 3/4 teaspoon. I used the Field Roast apple and maple sausages – about six or seven and liked the flavor. I couldn’t find regular plain burrito sized tortillas – the only thing left at the store in burrito size was the spinach herb tortillas. They were actually pretty good for this recipe! The seasoning makes this recipe, it is just right in my opinion. I could see this would be great for a breakfast or pack in your lunch and reheat. The filling might be good in a bowl or with salad too. Delicious!
Rose Ladd / November 10, 2018 at 12:54 pm /
Delicious pancake recipe esp. with fruit and maple syrup for toppings! I had a question though about the ingredient list, there are two ingredients listed twice, one is coconut sugar and the other is cinnamon. It seemed a little sweet to me so I only added the 1 Tbsp. of sugar and 1 teaspoon of cinnamon. I am wondering if it is suppose to be listed like that or is it a mistake?
Jenné @ Sweet Potato Soul / November 14, 2018 at 6:10 am /
Thanks for catching that and bringing it to my attention. It was a typo (fixed now). Enjoy!!
Devonne Lopez / September 13, 2017 at 2:06 am /
Can i put the pancake batter in the fridge for later or will it become to thick? or could i make all the batter and put the pancakes in the fridge or freezer if so how long will it last THANK YOU!!!!!
Jenné @ Sweet Potato Soul / September 16, 2017 at 4:16 pm /
Either should work 🙂 If you put the batter in the fridge and it seems too thick, then thin it out with a little non-dairy milk.
sushi / July 9, 2017 at 8:26 am /
I’m going to try your sweet potato filling for lunch, maybe on a toast cause I’m out of tortilla.
Petra xx https://petrakrajnyak.wixsite.com/90suniverse
Jenné @ Sweet Potato Soul / July 9, 2017 at 1:29 pm /
Sounds great!! Enjoy 🙂
Deliverr / June 11, 2017 at 5:57 am /
This looks absolutely delicious and Yummy!!!!
Jenné @ Sweet Potato Soul / June 11, 2017 at 9:02 pm /
Thanks so much!