Gluten Free Vegan Breakfast Recipes for Easy Healthy Mornings

Starting your day with a wholesome breakfast that is both gluten free and vegan doesn’t mean you have to compromise on taste or nutrition. Whether you’re avoiding gluten for health reasons or following a plant-based lifestyle, these breakfast recipes offer a perfect blend of flavors and textures that will energize you for the day ahead.

From fluffy pancakes to savory tofu scrambles, these dishes are easy to prepare and packed with nutrients. Plus, they are ideal for anyone looking to keep their mornings simple yet satisfying.

In this post, we’ll explore a variety of delicious gluten free vegan breakfast options that you can whip up quickly. Each recipe uses wholesome ingredients and is designed to be accessible, even for those new to gluten free or vegan cooking.

Enjoy the comforting warmth of these meals while embracing a healthy start!

Why You’ll Love This Recipe

These gluten free vegan breakfast recipes are designed with both flavor and nutrition in mind. Not only do they cater to dietary restrictions, but they also showcase how plant-based ingredients can create hearty, delicious meals.

The recipes avoid common allergens and focus on whole foods like fruits, nuts, and gluten free grains, making them perfect for sensitive stomachs.

You’ll appreciate the simplicity of the ingredients and the versatility of the dishes. Whether you prefer something sweet or savory, these recipes offer options that are filling and easy to customize.

Plus, they are great for meal prep, saving you time on busy mornings without sacrificing taste.

Ingredients

• Gluten free rolled oats – 1 cup
• Chia seeds – 2 tablespoons
• Almond milk (or any plant-based milk) – 1 1/2 cups
• Banana – 1 ripe, mashed
• Maple syrup – 2 tablespoons
• Baking powder – 1 teaspoon
• Ground cinnamon – 1/2 teaspoon
• Vanilla extract – 1 teaspoon
• Tofu (firm) – 200 grams
• Turmeric powder – 1/2 teaspoon
• Garlic powder – 1/4 teaspoon
• Spinach (fresh) – 1 cup
• Cherry tomatoes – 1/2 cup, halved
• Olive oil – 1 tablespoon
• Salt and pepper to taste
• Mixed berries – 1 cup (optional)
• Nut butter (almond or peanut) – 2 tablespoons (optional)

Equipment

• Blender or food processor
• Mixing bowls
• Non-stick skillet or frying pan
• Spatula
• Measuring cups and spoons
• Whisk
• Toaster (optional)

Instructions

1. Prepare the pancake batter: In a blender, combine the gluten free rolled oats, chia seeds, almond milk, mashed banana, maple syrup, baking powder, cinnamon, and vanilla extract. Blend until you have a smooth batter with no large oat pieces remaining. Let the batter rest for 5 minutes to thicken.
2. Cook the pancakes: Heat a non-stick skillet over medium heat and lightly grease it with olive oil or cooking spray. Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes or until bubbles form on the surface, then flip carefully and cook for another 2 minutes until golden brown. Repeat with remaining batter.
3. Prepare the tofu scramble: While pancakes cook, crumble the firm tofu with your hands or a fork in a bowl. Heat olive oil in another skillet over medium heat. Add crumbled tofu, turmeric, garlic powder, salt, and pepper. Stir frequently and cook for 5-7 minutes until tofu is heated through and slightly golden.
4. Add vegetables: Toss in the fresh spinach and halved cherry tomatoes to the tofu scramble. Cook for an additional 2-3 minutes until spinach wilts but remains vibrant. Adjust seasoning if needed.
5. Serve your breakfast: Plate the warm pancakes with your choice of mixed berries and a drizzle of nut butter if desired. Serve alongside the savory tofu scramble for a balanced, nutrient-packed breakfast.

Tips & Variations

“For fluffier pancakes, let the batter rest a bit longer to allow chia seeds to absorb moisture fully.”

• Try swapping almond milk for oat or coconut milk for a different flavor profile.
• Add chopped nuts or seeds into the pancake batter for extra crunch and protein.
• For a sweet tofu scramble, omit savory spices and toss in a pinch of cinnamon and maple syrup instead.
• Use kale or Swiss chard instead of spinach for a heartier scramble — see my Vegetarian Swiss Chard Recipes for Healthy Meals for inspiration.
• Make a batch of pancake batter ahead and store it in the fridge for up to 2 days for quick mornings.

Nutrition Facts

Serving Suggestions

This breakfast pairs wonderfully with a hot cup of herbal tea or freshly brewed coffee. You can also enjoy the pancakes topped with a spoonful of coconut yogurt or a sprinkle of toasted coconut flakes for added texture.

For a more filling meal, add a side of roasted sweet potatoes or avocado slices. If you’re looking to keep it light, fresh fruit salad alongside the tofu scramble offers a refreshing balance.

To explore more vibrant vegan dishes, check out Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or try your hand at homemade bread with the Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Conclusion

Embracing a gluten free vegan lifestyle doesn’t mean sacrificing delicious and satisfying breakfasts. These recipes prove that with a few wholesome ingredients and simple steps, you can create meals that nourish your body and delight your taste buds.

Whether you prefer a sweet stack of pancakes or a savory tofu scramble, these dishes are easy to customize and perfect for any morning mood.

Breakfast is the most important meal of the day, and starting with gluten free vegan options ensures you’re fueling your body with clean, plant-based energy. Keep experimenting with flavors and ingredients to find your favorites, and don’t forget to check out other exciting recipes on this site to keep your meals fresh and inspiring.

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