This easy breakfast potato hash recipe is packed with colorful goodness! Tender potatoes, crisp veggies, and wilted spinach come together in a flavorful skillet dish perfect for a quick and satisfying breakfast, lunch, or side.

What You’ll Love About This Vegetable Hash Recipe

• Versatile: This recipe is a great way to use up leftover vegetables and can be customized with your favorites.
• Healthy: Packed with nutrients from various vegetables, this hash is a delicious and satisfying way to get your daily dose of vitamins.
• Easy: With minimal prep and cooking time, this recipe is perfect for busy weeknights or mornings.

Ingredients and Estimated Cost:

Recipe Cost: $5.80

Per Serving Cost: $1.45

• 1 cup red cabbage – $0.36
• 1 green pepper – $0.79
• 4 carrots – $0.68
• ⅓ cup red onion – $0.48
• 1 cup mushrooms – $0.86
• 2 cups uncooked spinach – $0.66
• 3 cups small red potatoes – $1.50
• 1 Tablespoon Paprika – $0.11
• 1 ½ teaspoon salt – $0.02
• 1 teaspoon pepper – $0.10
• 2 Tablespoons olive oil – $0.24

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in April 2024.

How To Make Veggie Hash

***For complete recipe instructions, see the recipe card below.

1. Halve potatoes and add to a pot with cold water and a pinch of salt. 
2. Bring to a boil, reduce heat, and simmer for 8-9 minutes until tender. Drain and set aside.
3. Heat oil in a skillet over medium-high heat. Add cabbage, pepper, carrots, onion, and mushrooms. 
4. Cook for 3 minutes until starting to soften.
5. Add potatoes, seasonings, and cook for 5 minutes, stirring occasionally, until vegetables begin to brown.
6. Stir in spinach until wilted. Remove from heat.

Recipe Variations

• Red potatoes – you can also use small yellow potatoes.
• Bell peppers: We use one red and one green bell pepper, but you can use whatever colors you have on hand.
• Red onion – you can use a yellow onion instead.
• Spinach – arugula or kale can be used instead.
• Olive oil – you can use avocado oil instead.

Recipe FAQs

What makes a hash a hash food?

Hash comes from the French word “hacher,” which means to chop. So, a hash is a dish of chopped ingredients such as meat, potatoes, and veggies. 

Does all hash have potatoes in it?

Most hash recipes contain potatoes. However, you can substitute another type of potato, such as a sweet potato. 

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Breakfast Potato Hash

This easy breakfast potato hash recipe is packed with colorful goodness! Tender potatoes, crisp veggies, and wilted spinach come together in a flavorful skillet dish perfect for a quick and satisfying breakfast, lunch, or side.

Course Breakfast

Cuisine American

Keyword baked sweet potatoes, hash

Prep Time 10 minutes minutes

Cook Time 31 minutes minutes

Total Time 41 minutes minutes

Servings 4 people

Calories 154kcal

Author Jillian

Cost $5.80

Equipment

• Measuring cups and spoons
• Cutting board
• Chef’s knife
• Medium pot
• Skillet
• Wooden mixing spoon

Ingredients

• 1 cup red cabbage sliced
• 1 green pepper sliced
• 4 carrots sliced
• ⅓ cup red onion sliced
• 1 cup mushrooms sliced
• 2 cups uncooked spinach
• 3 cups small red potatoes sliced in half sliced in half
• 1 Tablespoon paprika
• 1 ½ teaspoon salt
• 1 teaspoon pepper
• 2 Tablespoons olive oil

US Customary – Metric

Instructions

• Slice the potatoes in half and place them in a medium pot and cover with cold water and add a pinch of kosher salt. Bring to boil and reduce heat to medium high and boil for 8-9 minutes until just tender.
• Drain the potatoes and set aside.
• Heat a skillet on medium-high heat with 2 Tablespoons of olive oil and add the red cabbage, green pepper, carrots, onion, and mushrooms. Cook until they begin to soften, about 5 minutes.
• Add the potatoes and the seasonings and cook until the veggies begin to brown about 5 min, stir occasionally.
• Add the spinach to the skillet and stir until incorporated. Remove the skillet from the heat when the spinach has wilted.
• Serve immediately or store in an air tight container.

Nutrition

Serving: 2cups | Calories: 154kcal | Carbohydrates: 21g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1526mg | Potassium: 742mg | Fiber: 4g | Sugar: 6g | Vitamin A: 12033IU | Vitamin C: 54mg | Calcium: 59mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

This healthy and delicious coconut milk chia pudding is bursting with flavor! Creamy coconut milk is swirled with juicy plums and warm cinnamon, creating a perfect dessert or nourishing breakfast. Easy to make, vegetarian, dairy-free, and gluten-free!

This chia pudding costs approximately $5.17 to make. The recipe makes two servings, which cost around $2.58 per serving.

What You’ll Love About Coconut Milk Chia Pudding

• Nutrient-packed: The combination of chia seeds, plums, and maple syrup provides fiber, antioxidants, healthy fats, and essential minerals.
• Versatile and convenient: This pudding is a satisfying breakfast option or a guilt-free dessert.
• Meal Prep: Make this coconut milk chia pudding the day before you need it to enjoy a quick and nutritious breakfast on the go.

What’s in Plum Chia Pudding?

Coconut milk — full-fat or light coconut milk will add silkiness and the perfect texture we are looking for.

Chia seeds — will add nutrition and will be the thickening agent in the pudding.

Plums — I love the contrast of sweet and sour that plums offer. When you add cinnamon to the mix, wow —flavor bomb!

Cinnamon — adds more sweetness without adding additional sugar, and smells absolutely amazing.

Pure maple syrup — I like the flavor that maple syrup has to offer. However, you may use agave nectar as well.

A pinch of salt to help balance the sweetness.

Ingredients and Estimated Cost:

Recipe Cost: $5.17

Per Serving Cost: $2.58

• 2 plums – $1.94
• 1 cup coconut milk – $0.62
• 3 Tablespoons chia seeds – $0.81
• 3 Tablespoons pure maple syrup – $1.77
• ¼ teaspoon cinnamon – $0.02
• One pinch of Kosher salt – $0.01

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in March 2024.

How To Make Coconut Milk Chia Pudding:

***For complete recipe instructions, see the recipe card below.

1. First, blend coconut milk, chia seeds, 2 tablespoons maple syrup, 1 halved and pitted plum, and a pinch of salt until thick and creamy. Set aside.
2. Toss diced plums, 1 tablespoon maple syrup, cinnamon, and a pinch of salt in a bowl.
3. Then, alternate scoops of chia pudding and cinnamon plum mixture in 2 (6 oz) jars.
4. Finally, refrigerate for 6 hours or overnight before you enjoy it.

Recipe Variations:

• Substitute the plums for nectarines or peaches.
• Add toasted nuts like pecans, walnuts, or almonds for a nice crunch.

Storage Tips:

Serve: This recipe should be made ahead of time; it needs to chill for six hours before serving. 

Store: Store leftovers in an airtight container in the fridge for up to three days. 

Freeze: The plum chia pudding does not freeze and defrost well, so we don’t recommend freezing it.

More From Posh Plate:

• Creamy Tomato Carrot Soup
• Baked Chicken and Zucchini
• Vegan RIce Crispy Treats

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Coconut Milk Chia Pudding

This healthy and delicious coconut milk chia pudding is bursting with flavor! Creamy coconut milk is swirled with juicy plums and warm cinnamon, creating a perfect dessert or nourishing breakfast

Course Breakfast

Cuisine American

Keyword chia pudding, dairy-free, healthy

Prep Time 10 minutes minutes

Chill Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 2 people

Calories 422kcal

Author Jillian

Cost $5.17

Equipment

• Measuring spoons
• Liquid measuring cup
• Cutting board
• Chef’s knife
• mixing bowsl
• Wooden mixing spoon

Ingredients

• 1 plum cut in half, seed removed
• 1 plum small dice
• 1 cup coconut milk
• 3 tbsp chia seeds
• 3 tbsp pure maple syrup divided
• ¼ tsp cinnamon
• a small pinch of kosher salt

US Customary – Metric

Instructions

• Add the coconut milk, chia seeds, 2 tbsps of maple syrup, and 1 plum ( cut in half and seed removed), a small pinch of salt, and blend until thick and creamy. Set aside. 
• In a bowl, add the diced plums, 1 tablespoon maple syrup, cinnamon, and a small pinch of kosher salt.
• Toss until all of the ingredients are well incorporated.
• Put chia pudding on the bottom of your favorite glass jar, followed by generous spoonfuls of the cinnamon plum mixture.
• Repeat until all of the ingredients are gone. This is enough for two 6-ounce jars. 
• After assembling, I like refrigerating the pudding for 6 hours or overnight before eating. 
• Serve and enjoy.

Nutrition

Serving: 1jar | Calories: 422kcal | Carbohydrates: 39g | Protein: 6g | Fat: 30g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 20mg | Potassium: 494mg | Fiber: 7g | Sugar: 25g | Vitamin A: 238IU | Vitamin C: 8mg | Calcium: 173mg | Iron: 5mg

Posh Plate - Healthy Feel-Good Recipes

These Breakfast Tacos have fluffy scrambled eggs, spicy chorizo, avocado, tomatoes, and tangy cilantro-lime onions.

It costs approximately $5.43 to make these tacos. The recipe makes six servings for about $0.90 per serving.

These Breakfast Tacos are the ultimate breakfast food. They are both satisfying and filling.

My recipe takes Breakfast Tacos up a notch by adding delicious Pickled Cilantro Lime Onions to the mix. I also give tips for toasting the perfect tortilla and creating the best Breakfast Tacos.

What You’ll Love About Breakfast Tacos

• Customizable: Feed even the pickiest of eaters with these breakfast tacos. You can leave off various ingredients according to your preferences or add other ingredients as desired. 
• Start the day off right: These Breakfast Tacos are a filling start to your day. Feed them to your kids to energize them for school and for you to get breakfast through your morning, too. 
• Flavorful: You will love the range of satisfying flavors in these tacos. The savory chorizo, fluffy eggs, and fresh veggies are a flavor explosion in every bite. 

How To Make Breakfast Tacos

***For complete recipe instructions, see the recipe card below.

1. First, break apart the sliced red onions in a large mixing bowl and then stir in the vinegar, lime juice, garlic, chopped cilantro, kosher salt, and water. 
2. Using your hand, toss the onions for about one minute. Set the bowl aside. 
3. Next, whisk the eggs, non-dairy milk, salt, and pepper. 
4. Drizzle olive oil in a non-stick skillet over medium-low heat and then add the chorizo and fry for thirty seconds. 
5. Stir in the eggs, stirring gently, until fluffy lumps appear. 
6. Finally, fill each charred tortilla with chorizo eggs, cilantro-lime quick-pickled onions, tomatoes, and creamy avocado before serving. 

Recipe Variations and Substitutions:

• For the Cilantro-Lime Pickled Onions, you can use white or yellow onions if red onions are not available.
• You can use vegan chorizo and an egg substitute like tofu scramble for a vegan option.
• Swap corn tortillas with flour or gluten-free tortillas for a different texture and taste.
• Add toppings like salsa, vegan cheese, and fresh herbs to enhance the breakfast tacos.

Breakfast Taco Recipe FAQs

Tips for toasting tortillas

There are many ways to give that pretty charred color and crispy sturdiness to tortillas. Use a high flame with one of these heating tools:

• Cast-iron pan
• Directly on the flame of a gas-rang stove
• Non-stick pan
• Comal / Tortilla Skillet

After heating each one, I wrap them in a cozy kitchen towel. This will help keep them warm and prevent sogginess due to condensation.

More Breakfast Recipes:

• Strawberry Smoothie Bowl
• Almond Flour Pancakes
• Date Shake
• Yogurt Muffins with Rosemary
• Mediterranean Egg Sandwich
• Easy Baked Breakfast Potatoes
• Apple Pancakes with Cinnamon Maple Syrup
• Overnight Lemon Poppy Seed Pancakes
• Greek Yogurt Chia Parfait with Strawberry Applesauce

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5 from 6 votes

Breakfast Tacos

These Breakfast Tacos have fluffy scrambled eggs, spicy chorizo, avocado, tomatoes, and tangy cilantro-lime onions.

Course Breakfast

Cuisine Mexican-American

Keyword chorizo, eggs, gluten-free, tacos

Prep Time 13 minutes minutes

Cook Time 12 minutes minutes

Total Time 25 minutes minutes

Servings 6 people

Calories 159kcal

Author Jillian

Cost $5.43

Equipment

• Measuring spoons
• Mixing bowl
• Whisk
• large skillet
• Cutting board
• Chef’s knife
• Wooden mixing spoon

Ingredients

For the cilantro-lime pickled onions

• 1 medium red onion sliced into thin circles
• 2 tbsp vinegar
• 2 tbsp lime juice about 1 lime
• ¼ tsp garlic powder or 1 garlic clove minced
• 2 tbsp chopped cilantro
• ¼ tsp kosher salt not iodized
• 4 tbsp water

For the chorizo eggs:

• 5 eggs whisked
• A splash of non-dairy milk of choice
• pinch of salt and pepper
• 1 tbsp of olive oil or non-dairy butter
• 2-3 inch piece of chorizo or 2-3 tbsp of the crumbles

Other Essentials:

• 6 corn tortillas roasted
• 1 tomato diced
• ¼ avocado diced

Instructions

Quick-pickled cilantro-lime onions:

• In a large mixing bowl, add the sliced red onions.
• Break them apart, creating single circles.
• Add the vinegar, lime juice, garlic, chopped cilantro, kosher salt, and water when ready.
• Get your hand into that bowl. Don't be shy. Grab the onions, gently squeeze them, and toss for about a minute or so. The onions should be wilted yet still have that perfect crunch.
• Set aside for 10 minutes. Meanwhile, we will cook the eggs. 

Cook the chorizo eggs:

• Add the eggs, non-dairy milk, salt, and pepper in a mixing bowl and whisk until homogenized and fluffy.
• Put a non-stick skillet over medium-low heat. Drizzle in olive oil.
• Add the chorizo and fry for about 30 seconds.
• Pour in the eggs and gently stir around the eggs creating large fluffy lumps.
• Try to avoid breaking up the clumps.

Putting it all together:

• Grab the charred tortillas and fill each one with chorizo eggs, followed by the cilantro-lime quick- pickled onions, diced tomatoes, and diced creamy avocado. 
• Eat them immediately.

Nutrition

Serving: 1taco | Calories: 159kcal | Carbohydrates: 16g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 174mg | Potassium: 223mg | Fiber: 3g | Sugar: 2g | Vitamin A: 396IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

A Strawberry Smoothie Bowl is a wholesome, refreshing breakfast, lunch, or snack. Ours is simple to make with endless variations.

This recipe makes two servings and costs approximately $6.26 to make. That’s just $3.13 per serving.

Strawberry Smoothie Bowl

Today, we’re indulging in a delightful and refreshing treat perfect for a sunny morning or a quick pick-me-up any time of day. It’s our fabulous Strawberry Smoothie Bowl, and let me tell you, it’s a true burst of berry goodness that’ll leave you feeling energized and satisfied.

Whether it’s a sunny morning or a refreshing afternoon snack, this Strawberry Smoothie Bowl is a wholesome and nourishing treat that’ll keep you coming back for more. So take a moment to relish the flavors, the textures, and the simple joy of creating a dish that nourishes both the body and the soul.

Now, savor this delightful masterpiece—made with love, just like all our culinary creations. Until next time, my dear friends, happy cooking and happy savoring!

Why You’ll Love This Strawberry Banana Smoothie Bowl

• Nutritious Ingredients: Strawberries and bananas are rich in essential vitamins, minerals, and antioxidants that support overall health and well-being.
• Fiber and Energy: The smoothie bowl provides a good amount of dietary fiber from the fruits, which helps with digestion and keeps you full and energized.
• Visual Appeal: The vibrant colors and beautiful toppings make the smoothie bowl visually appealing, making it a joy to eat and share on social media!
• Quick and Easy: The recipe takes only 10 minutes to prepare, making it a convenient and hassle-free option for busy mornings or snacks.
• Kid-Friendly: Kids love the sweet taste of strawberries and bananas, making the smoothie bowl a great way to introduce them to healthier food choices.

Ingredients and Estimated Cost:

Recipe Cost: $6.26

Per Serving Cost: $3.13

• 2 cups frozen strawberries – $4.48
• 3 bananas – $0.63
• ⅓ cup orange juice – $0.24
• 1 Tablespoon honey – $0.18
• ¼ cup sliced fresh strawberries – $0.20
• ¼ cup blueberries – $0.40
• 1 teaspoon chia seeds – $0.13

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in July 2023.

How To Make A Strawberry Smoothie Bowl

*For complete recipe instructions, see the recipe card below. 

1. Blend and Whirl: Place the frozen strawberries, 2 ½ bananas, orange juice, and honey into a blender. Allow the ingredients to dance together in perfect harmony until they reach a state of smooth bliss.
2. A Little Help from the Tamper: For that impeccable texture, employ the tamper to gently guide the smoothie’s journey, ensuring every morsel becomes utterly smooth and velvety.
3. Into the Bowl: Now, pour the luscious strawberry smoothie into two waiting bowls, creating a delightful canvas for our heavenly toppings.
4. Artistry of Toppings: Embrace your inner artist as you artfully arrange sliced bananas, juicy strawberries, plump blueberries, and the ever-so-healthy chia seeds atop the smoothie canvas.
5. A Moment to Savor: The masterpiece is complete! Savor each spoonful as you bask in the sheer delight of this extraordinary Strawberry Smoothie Bowl.

Strawberry Banana Smoothie Bowl Variations and Substitutions

• Vegan Version: Replace honey with agave nectar or maple syrup for a vegan-friendly sweetener. Use almond or plant-based milk instead of orange juice for a creamy texture.
• Protein Boost: Add a scoop of your favorite protein powder to the blender for an extra protein kick, perfect for a post-workout treat.
• Tropical Twist: Substitute some frozen strawberries with frozen pineapple or mango chunks for a refreshing tropical flavor.
• Green Goodness: Sneak in some greens by adding a handful of spinach or kale to the blender. The sweetness of the fruits will mask the taste of the greens.
• Nutty Indulgence: Blend in a spoonful of almond or peanut butter for a nutty and creamy flavor.
• Creamy Coconut: Use coconut water or coconut milk instead of orange juice for a tropical coconut twist.
• Extra Fiber and Crunch: Mix in some rolled oats or flaxseed meal to boost the fiber content and add a pleasant crunch to the smoothie bowl.
• Chocolate Strawberry Delight: Enhance the flavor with a tablespoon of cocoa powder for a delicious chocolate-strawberry combination.
• Berry Burst: Swap out the blueberries for raspberries, blackberries, or a mix of your favorite berries.
• Greek Yogurt Creaminess: Add a dollop of Greek yogurt to the blender for a creamier, tangy smoothie bowl.
• Citrus Zest: Zest some fresh orange or lemon peel over the toppings to infuse the smoothie bowl with a citrus flavor.

More Breakfast Recipes

• Easy Baked Breakfast Potatoes
• Greek Yogurt Chia Parfait with Strawberry Applesauce
• Mediterranean Egg Sandwich
• Over Easy Eggs
• Almond Flour Pancakes
• Apple Pancakes with cinnamon maple syrup
• Overnight Lemon Poppy Seed Pancakes
• Green Smoothie
• Date Shake

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Strawberry Banana Smoothie Bowl

A Strawberry Smoothie Bowl is a wholesome, refreshing breakfast, lunch, or snack. Ours is simple to make with endless variations.

Course Breakfast

Cuisine American

Keyword banana, smoothie, smoothie bowl, strawberry

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 people

Calories 280kcal

Author Jillian

Cost $6.26

Equipment

• Measuring cups and spoons
• High-powdered blender
• Bowls
• Cutting board
• Paring knife

Ingredients

SMOOTHIE:

• 2 cups frozen strawberries
• 2 ½ bananas
• ⅓ cup orange juice*
• 1 Tablespoon honey

TOPPINGS:

• ½ banana sliced
• ¼ cup sliced fresh strawberries
• ¼ cup blueberries
• 1 teaspoon chia seeds

US Customary – Metric

Instructions

MAKE SMOOTHIE:

• Blend frozen strawberries, 2 ½ bananas, orange juice, and honey in a blender until smooth.
• Use a tamper to help push down the smoothie contents.

TO FINISH:

• Pour the blended smoothie into two bowls.
• Top the smoothie bowl with sliced bananas, strawberries, blueberries, and chia seeds.
• Serve immediately, and enjoy!

Notes

• *Add a few extra tablespoons of orange juice until you reach your desired consistency for a thinner smoothie bowl.
• Feel free to play with the ingredients and proportions to create your perfect blend of flavors.
• Be sure to use the freshest and ripest strawberries and bananas for that unbeatable taste.
• Let your creativity flow, and experiment with additional toppings like coconut flakes, crushed nuts, or a drizzle of honey.

Nutrition

Serving: 2.25cups | Calories: 280kcal | Carbohydrates: 69g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Sodium: 5mg | Potassium: 992mg | Fiber: 9g | Sugar: 43g | Vitamin A: 226IU | Vitamin C: 133mg | Calcium: 54mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

Whip up the best Almond Flour Gluten Free Pancakes in just 30 minutes! This easy pancake recipe makes fluffy, tender stacks perfect for breakfast or brunch.

Try my Overnight Lemon Poppy Seed Pancakes and my Apple Pancakes with Cinnamon Maple Syrup for more pancake options. 

Fluffy Almond Flour Gluten-Free Pancakes (Easy + Delicious!)

I love making these almond flour pancakes because they are gluten-free, thanks to the almond flour. They also come together fast with a few pantry staples. Plus, I’ll show you how to make pancakes with almond flour so they turn out deliciously fluffy every time—no mystery, no dry or crumbly disappointments here!

You’re going to love how light and fluffy these pancakes are. The slightly nutty flavor puts them over the top. They are easy to make and provide a filling breakfast, brinner, or brunch any day of the week. Almond Flour Pancakes will soon become your favorite type of pancake! This recipe works with add-ins like blueberries, chocolate chips, or even a sprinkle of cinnamon.

Ingredients and Estimated Cost:

Recipe Cost: $4.87

Per Serving Cost: $1.62

Here’s everything you need to make these Almond Flour Gluten Free Pancakes, including simple substitutions. 

WET INGREDIENTS

• 2 large eggs ($0.91) – These give structure and a little richness to the batter. Room-temperature eggs work best for an even mix.
• ½ teaspoon almond extract ($0.13) – A little goes a long way! Almond extract adds that lovely flavor that makes these almond meal pancakes shine. You can also use vanilla extract for a milder taste.
• 1 tablespoon pure maple syrup ($0.56) – This adds natural sweetness to the batter without making the pancakes overly sugary. Honey also works.
• ½ cup almond milk (or milk of choice, $0.15) – Unsweetened almond milk keeps these pancakes dairy-free if needed. You can swap in any other plant-based or regular milk you have on hand.

DRY INGREDIENTS

• 1 ½ cups blanched almond flour ($2.75) – Blanched almond flour (where the skins have been removed) is the magic behind these pancakes’ light, fluffy texture. If you’re wondering how to make pancakes with almond meal, know that almond meal (made with the skins) will make them a little denser but still delicious. You can use an almond meal if that’s what you have!
• 2 tablespoons cornstarch (or arrowroot flour for paleo, $0.14) – This helps mimic the lightness that gluten usually provides in traditional pancakes. It makes a big difference in tenderness and fluffiness!
• 1 teaspoon baking powder ($0.04)- Gives the batter lift and ensures those beautiful, airy centers.
• Pinch of salt ($0.01) – A little balances the flavors and brings out the sweetness.
• Enough coconut oil or grass-fed ghee for greasing the pan ($0.18) – Both add a rich, buttery flavor without dairy (if you’re using coconut oil).

NOTE: Recipe prices are estimated using grocery store websites based on the required ingredient amounts. The actual cost will vary depending on your existing pantry. Recipe prices updated April 2025.

Pancakes With Almond Flour Top Tips

• Make sure to separate your wet ingredients from the dry ingredients.

• Use a cast-iron pan to create those crispy edges.

• Grease your cast-iron pan well with butter, coconut oil, or grease of choice. 

• Let the batter rest for 10 minutes. This will help soften the almond flour and thicken the batter.

• Make sure to cook these pancakes on medium-low heat. Wipe out the pan after each cooked pancake if cooking one by one or after each batch.  

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5 from 5 votes

Almond Flour Gluten Free Pancakes

These almond flour gluten free pancakes are dairy free, light, fluffy, and made for laid-back mornings or weekend brunch.

Course Breakfast

Cuisine American

Keyword almond flour, Almond flour pancakes, paleo

Prep Time 5 minutes minutes

Cook Time 18 minutes minutes

Resting Time 10 minutes minutes

Total Time 33 minutes minutes

Servings 3 people

Calories 405kcal

Author Jillian

Cost $4.87

Equipment

• mixing bowls
• Whisk
• Rubber scraper
• large skillet
• Pancake flipper

Ingredients

Wet Ingredients

• 2 large eggs
• ½ tsp almond extract
• 1 tbsp pure maple syrup
• ½ cup almond milk or milk of choice

Dry Ingredients

• 1 ½ cup blanched almond flour
• 2 tbsp cornstarch or arrowroot flour for paleo
• 1 tsp baking powder
• Pinch of salt
• Enough coconut oil or grass-fed ghee for greasing the pan

Optional add-ins (either or)

• ⅓ cup dairy-free chocolate chips
• 1 tsp cinnamon
• ½ cup fresh blueberries

US Customary – Metric

Instructions

• In a large mixing bowl, combine all of the wet ingredients and whisk until a homogenized liquid forms. Set the wet ingredients aside.
• When ready, in a separate mixing bowl, add the dry ingredients. Whisk to combine.
• Next, add the dry ingredients to the wet. Fold and mix to combine. Do not be afraid to over-mix, there is no gluten in here. Set the batter aside on the countertop for 10 minutes to rest. Resting the batter will ensure the pancakes are nice and fluffy.
• Finally, heat a large skillet over medium-low heat. Almond flour pancakes do not thrive on high heat. Once heated, dollop or spray grease of choice all over the pan. Next, add about ⅓ cups of batter (I like using my measuring cup for this part).
• Then, cook for about 2 minutes until the bottom is golden brown. Flip and continue to cook for an additional minute.
• Repeat the process until all pancakes have been made. 
• Serve with fresh blueberries on top and warm maple syrup. 

Notes

• The heat is too high if the pancakes are getting browner faster than the insides are cooked.
• If the pancakes are not fluffy and tender, the batter might not have rested long enough. 

Storage Tips

SERVE: You can keep the pancakes out for about two hours before they need to be refrigerated. 

STORE: Place the pancakes in a covered dish or a Ziploc bag and refrigerate for 1-2 days. 

FREEZE: Place the almond flour pancakes in a freezer-safe Ziploc bag between pieces of parchment paper. Freeze for 2-3 months.

DEFROST: Defrost overnight in the refrigerator or at room temperature for 2-3 hours.

Nutrition

Serving: 2pancakes | Calories: 405kcal | Carbohydrates: 22g | Protein: 16g | Fat: 31g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 109mg | Sodium: 238mg | Potassium: 57mg | Fiber: 6g | Sugar: 6g | Vitamin A: 158IU | Calcium: 270mg | Iron: 3mg

Almond Flour Pancakes Recipe FAQs

Choosing Between Almond Flour and Almond Meal

If you’ve ever wondered whether you can use almond flour or almond meal in pancakes, the short answer is yes, but they behave a little differently. Let’s break it down:

Almond flour is made from blanched almonds (with the skins removed) that are finely ground into a soft, almost powdery texture. It’s lighter and softer, which makes it perfect for baking fluffy pancakes. If you want that traditional pancake look and a tender bite, almond flour is your best bet.

Almond meal, on the other hand, is ground from whole almonds with the skins on. It’s a bit coarser and gives your pancakes a slightly denser, more rustic texture. The flavor is still delicious, rich, nutty, and satisfying, but expect a little more chew and a heartier feel.

More Breakfast Recipes

• Date Shake
• Sweet Potato Pancakes
• Easy Baked Breakfast Potatoes
• Gluten-Free Waffle with Cinnamon and Sugar
• Peanut Butter Banana Smoothie
• Yogurt Muffins with Rosemary (Gluten Free)
• Mediterranean Egg Sandwich
• How To Cook Eggs
• Almond Joy Chia Pudding
• Greek Yogurt Chia Parfait with Strawberry Applesauce

Posh Plate - Healthy Feel-Good Recipes

This naturally-sweetened Date Shake is creamy and dreamy and only requires four ingredients: dates, bananas, almond milk, and hemp seeds.

It costs approximately $3.64 to make this banana date shake. The recipe serves two for about $1.82 per serving.

Try making these Yogurt Muffins with Rosemary to enjoy alongside this Banana Date Shake. 

This Banana Date Shake is the perfect breakfast on the go or post-workout snack. The shake takes minutes to make and is sweet and filling. Not to mention, healthy! It is the best of both worlds. 

The ingredients you will need:

Banana– it’s going to give this shake its creamy and smooth texture. Try to use a speckled ripe banana for the sweetest date shake.

Dates- this oval fruit is not only going to add additional sweetness, but it’s also going to add natural fiber, vitamins, and protein.

Almond milk- will be the base of this shake. However, feel free to use your favorite milk.

Setting some of the “shake” aside for dipping the rim of the glass right before encrusting it in hemp seeds will surely take your drinking experience to another level.

How To Make a Date Shake

1. First, blend all ingredients until it reaches a smooth consistency. 
2. Coat the rims of the glasses in hemp seeds (optional) before pouring the shake into the glasses. 
3. Serve and enjoy!

***For complete recipe instructions, see the recipe card below.

Recipe FAQs

More Drinks and Smoothies

• Apple Cinnamon Tea with Ginger
• Copycat Pink Dragonfruit Refresher Drink
• Healthy Peanut Butter Banana Smoothie
• Strawberry Smoothie

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5 from 6 votes

The Best Banana Date Shake

This naturally-sweetened Date Shake is creamy and dreamy and only requires three ingredients: dates, bananas, and almond milk.

Course Healthy Drinks

Cuisine American

Keyword banana, dates, shake

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 people

Calories 318kcal

Author Jillian

Cost $3.64

Equipment

• Measuring spoons
• Liquid measuring cup
• Blender

Ingredients

• 2 cups almond milk
• 3 pitted Medjool dates
• 1 banana
• 1 Tablespoon hemp seeds

OPTIONAL FOR THE RIM OF THE GLASS

• 2 Tablespoons hemp seeds optional

US Customary – Metric

Instructions

• Add all the ingredients into a blender and blend on high (for a minute or so) until the ingredients turn into a smooth and silky shake.
• Optional, but I highly recommend it. Grab two small bowls. In one bowl, pour about ¼ cup of the shake; in the other bowl, add hemp seeds. Dip the rim of the glass right into the shake–coating the rim, then dip it into the hemp seeds until the rim is fully encrusted.
• Enjoy right away!

Nutrition

Serving: 8ounces | Calories: 318kcal | Carbohydrates: 43g | Protein: 11g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 3g | Sodium: 326mg | Potassium: 462mg | Fiber: 5g | Sugar: 31g | Vitamin A: 208IU | Vitamin C: 5mg | Calcium: 357mg | Iron: 4mg

Posh Plate - Healthy Feel-Good Recipes

These soft and chewy Sweet Potato Oat Cookies are gluten-free, dairy-free, and naturally sweetened with pure maple syrup. They’re perfect as a sweet snack or a grab-and-go breakfast treat.

These Breakfast Oat Cookies cost around $8.85 to make. The recipe makes twelve servings and costs about $0.73 per serving.

If you are looking for another sweet potato recipe, try my Stuffed Sweet Potatoes. 

What I love about these sweet potato cookies: The sweet potato gives both sweetness and a moist, rich flavor and texture. They bake up in fifteen minutes. Finally, it’s a nice twist to the classic chocolate chip cookie.

These cookies are simple to make. You don’t even need a mixer to make them! You can make these cookies as a convenient and healthy breakfast or mid-day snack with a few simple ingredients.

They are moist cookies full of oats, chocolate, and sweet potatoes. You do not need to add sugar to these cookies because of the natural sweetness from the sweet potatoes and pure maple syrup.

I love to make these after the holidays when I have extra mashed sweet potatoes to use up. However, these Sweet Potato Oat Cookies are delicious any time of the year.

How To Cook Sweet Potato

Below are three fool-proof methods for cooking sweet potatoes for this recipe. Choose which way suits your cooking style.

Microwave method

• Pierce all over the outer skin of the sweet potato with a fork. Add the sweet potato to a microwave-safe bowl and a cup of water.
• Microwave for 4 minutes. Flip the potato and continue to cook for an additional 4 minutes or until tender when pierced with a fork.

Instant Pot method

• Pierce all over the outer skin of the sweet potato with a fork. Add one cup of water to the instant pot.
• Place the steamer rack on the bottom. Add the sweet potato. Place the lid on a set the time for 10 minutes. Release the steam and pierce with a fork to ensure its softness.

Oven method

• Pierce all over the outer skin of the sweet potato with a fork. Wrap the sweet potato in foil and bake for 45 minutes or until fork-tender.

Recipe and Flavor Variations

I kept this recipe as simple as possible. If you want to change things up, feel free to add one of these ingredients.

• To make this vegan, swap the egg for ¼ teaspoon of vegan-grade xanthan gum. 
• I kept this recipe as simple as possible. If you want to change things up, feel free to add one of these ingredients: dried fruit like raisins, apricots, or apples.
• You can also add sprouted pumpkin, hemp, or chia seeds.
• Sometimes I like to add nuts like walnuts, pecans, or chopped cashews.
• I like to add spices like cinnamon, ginger, or turmeric during the fall.

Recipe FAQs

More Dairy-Free Dessert Recipes

• Gluten-Free Oatmeal Cookies
• Almond Flour Chocolate Chip Cookies
• Chocolate Truffles Recipe (vegan)
• Chocolate Truffle Recipe with Coconut and Pecans
• Chickpea Cookies

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail.

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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4.34 from 6 votes

Sweet Potato Oat Cookies

These soft and chewy Sweet Potato Oat Cookies are gluten-free, dairy-free, and naturally sweetened with pure maple syrup. They're perfect as a sweet snack or a grab-and-go breakfast treat.

Course Breakfast

Cuisine American

Keyword cookies, gluten-free, sweet potato

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Cooling Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 12 people

Calories 186kcal

Author Jillian

Cost $8.85

Equipment

• Measuring cups and spoons
• food processor
• large mixing bowl
• Baking sheet
• parchment paper OR silicone baking mat
• mixing spoon

Ingredients

Wet Ingredients

• 1 cup of mashed sweet potato
• ⅓ cup and 2 tbsp pure maple syrup
• 1 egg
• 1 tsp vanilla extract

Dry Ingredients

• 1 ½ cup gluten-free rolled oats
• 1 cup blanched almond flour packed
• ½ tsp baking soda
• pinch of kosher salt
• ½ cup of non-dairy dark chocolate chopped or dark chocolate chips

US Customary – Metric

Instructions

MAKE COOKIE DOUGH BATTER:

• Transfer the mashed sweet potato to a food processor.
• Add the pure maple syrup down the tube while it's processing. The results should be a smooth and creamy consistency. 
• Next, transfer the mixture to a large mixing bowl. Then, add the egg and vanilla extract. Mix to combine. 
• Mix in the dry ingredients until combined.
• Fold in the chopped dark chocolate.

PREHEAT OVEN AND PREP BAKING SHEET:

• Set the batter aside for 10 minutes. Meanwhile, preheat the oven to 350°F.
• Line a baking sheet with parchment paper or a silicone baking mat.

BAKE COOKIES:

• Divide the cookie batter into 12 even pieces and place them onto the baking sheet.
• Press down the cookie dough mounds with your fingertips to create a circular cookie shape.
• Bake at 350°F for 15 minutes. 
• Cool for at least 15 minutes before enjoying.

Notes

How To Cook Sweet Potato

Below are three fool-proof methods for cooking sweet potatoes for this recipe. Choose which method suits your cooking style.

Microwave method

• Pierce all over the outer skin of the sweet potato with a fork. Add the sweet potato to a microwave-safe bowl and a cup of water.
• Microwave for 4 minutes. Flip the potato and continue to cook for an additional 4 minutes or until tender when pierced with a fork.

Instant Pot method

• Pierce all over the outer skin of the sweet potato with a fork. Add one cup of water to the instant pot.
• Place the steamer rack on the bottom. Add the sweet potato. Place the lid on a set the time for 10 minutes. Release the steam and pierce with a fork to ensure its softness.

Oven method

• Pierce all over the outer skin of the sweet potato with a fork. Wrap the sweet potato in foil and bake for 45 minutes or until fork-tender.

Nutrition

Serving: 1cookie | Calories: 186kcal | Carbohydrates: 23g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 14mg | Sodium: 62mg | Potassium: 225mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4507IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes

These Easy Baked Breakfast Potatoes are crispy on the outside and perfectly tender on the inside. They’re easy to make and made with pantry ingredients.

This recipe costs about $3.26 to make six servings. That works out to be approximately $0.55 per serving.

These Breakfast Potatoes are perfect alongside these Apple Pancakes or these Gluten-Free Waffles. 

These breakfast potatoes are generously seasoned with aromatic spices like garlic, smokey paprika, and oregano. Whether you make these potatoes during the week or weekend, your family will love them!

Because these breakfast potatoes are baked on a baking sheet, they are baked to golden perfection with crispy outsides and fluffy insides. Season the potatoes and bake them. They are the perfect side dish for your meal and are bursting with flavor.

They are healthier than traditional Breakfast Potatoes because we are baking and not frying the potatoes. I love making these on lazy weekends for brunch, breakfast for dinner during the week, and even in the morning before school and work.

How To Make Breakfast Potatoes

1. First, preheat the oven to 400 degrees F. While the oven is preheating, wash and dice the potatoes. 
2. Next, using a large bowl, mix the potatoes, seasonings, olive oil, salt, and pepper together. 
3. Place the potatoes onto a baking sheet and bake for 30-40 minutes. 
4. Finally, sprinkle more salt onto the potatoes before serving. 

***For complete recipe instructions, see the recipe card below.

Recipe FAQ’s

More Breakfast Recipes

• Gluten-Free Waffle Recipe
• Apple Pancakes with Cinnamon Maple Syrup
• Rosemary Yogurt Muffins
• The Best Mediterranean Egg Sandwich
• Greek Yogurt Chia Parfait with Strawberry Applesauce
• Almond Joy Chia Pudding

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4.78 from 9 votes

Easy Baked Breakfast Potatoes (herby!)

These Easy Baked Breakfast Potatoes are crispy on the outside and perfectly tender on the inside. They're made with pantry ingredients.

Course Breakfast

Cuisine American

Keyword potatoes

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 people

Calories 131kcal

Author Jillian

Cost $3.26

Equipment

• Baking sheet
• Mixing bowl
• Measuring spoons
• Cutting board
• Chef’s knife
• Wooden mixing spoon

Ingredients

• 4-5 Yukon gold potatoes about 6 cups chopped
• 2 tbsp extra virgin olive oil
• ½ tsp garlic powder
• ½ tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp kosher salt + more for sating the potatoes fresh out of the oven.
• black pepper to taste

US Customary – Metric

Instructions

PREP OVEN:

• Preheat the oven to 400 °F.

PREP POTATOES:

• Wash the potatoes well (because we will be eating the skin), then chop/dice the potatoes into desired bite-size pieces (know that the bigger the pieces the longer it will take to bake). Now let's season the potatoes.
• In a large mixing bowl, add the potatoes, seasonings, olive oil, salt and pepper, and toss, toss, toss, until each nook and cranny is completely coated in all of the spices.
• When ready transfer the potatoes onto a nonstick baking sheet WITHOUT parchment paper (see notes) and spread each wedge out evenly s that they can become nice and golden around the edges.

BAKE:

• Bake for 30-40 minutes until fork-tender turning them on occasion to ensure all sides brown evenly.

TO FINISH:

• When ready, sprinkle more salt onto the potatoes while they are nice and hot.  Serve immediately.

Notes

I find that parchment paper sticks very bad to potatoes while baking. The best solution is to bake them directly onto a good nonstick baking sheet.

Nutrition

Serving: 0.5cup | Calories: 131kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 201mg | Potassium: 493mg | Fiber: 3g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 22mg | Calcium: 23mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

This recipe for gluten-free waffles is dairy-free, naturally sweetened with coconut sugar, and flavored with cinnamon. Make a bunch and enjoy them right away or freeze them for later.

These gluten-free waffles give you that classic weekend breakfast feeling with the added bonus of being simple, naturally dairy-free if you wish, and warmly spiced with cinnamon. The batter mixes quickly, the cinnamon-sugar topping melts into a sweet little crust, and the waffles freeze beautifully for busy mornings.

This recipe also delivers dependable results by explaining why the batter rests, how to avoid gummy interiors, and how to achieve that golden-crisp edge even with gluten-free flour. Let’s dig in.

Ingredients, Substitutions, and Costs

Recipe Cost: $4.68

Per Serving Cost: $0.93

Ingredients	Why and Tips	Substitutions and Tweaks
2 large eggs	Eggs give structure and help the waffles rise. Whisking first ensures even mixing.	For egg-free, use two flax eggs or one-third cup mashed banana, though the texture will be softer.
½ cup coconut sugar	Adds sweetness and caramel-like depth. Dissolves nicely in the wet ingredients.	Use brown sugar, maple sugar, or white sugar.
1 teaspoon vanilla extract	Adds aroma and warmth.	Try almond extract for a flavor change.
1 cup unsweetened almond milk	Gives moisture without heaviness. Works well for gluten-free batters.	Use any milk you like, dairy or nondairy.
¼ teaspoon kosher salt	Enhances flavor and balances sweetness. Added to the wet so it dissolves evenly.	Use fine sea salt or a pinch of regular salt.
1¾ cups gluten-free flour blend	The base of the waffle. The King Arthur blend gives great texture.	Use any 1-to-1 gluten-free baking blend.
1 teaspoon ground cinnamon	Warm spice for the batter.	Pumpkin pie spice or apple pie spice adds a seasonal twist.
1½ teaspoons baking powder	Helps create lift and fluffy centers.	Use the same amount of baking powder from any brand.
Topping: ¼ cup coconut sugar	Creates a sweet crust when it melts on the waffle.	Brown sugar or maple sugar.
Topping: 1 teaspoon cinnamon	Adds fragrance to the topping mixture.	Use cardamom or chai spice for variety.

Baking at Altitude Adjustments

• Gluten-free batter behaves differently at higher elevations, so these minor adjustments will help you achieve light, fluffy waffles.
• Lower the baking powder slightly if your waffles rise too fast or collapse. Reduce by ¼ teaspoon at four thousand feet and test from there.
• If your batter seems too thick due to faster evaporation, add one to two tablespoons of extra almond milk until it flows like traditional waffle batter.
• Cook time may be shorter at altitude because waffles brown faster. Begin checking for doneness a minute earlier than you usually would.
• Resting the batter is even more important at altitude, where moisture evaporates more quickly. The ten-minute rest should not be skipped.

If you make these gluten-free waffles, I would love to hear how they turned out. Share your waffle toppings, your flavor twists, or your best freezer tips in the comments. Do not forget to save this recipe so you always have a cozy breakfast option on hand.

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5 from 7 votes

Gluten Free Waffle Recipe

This Gluten Free Waffles Recipe is also dairy-free and naturally sweetened with coconut sugar and flavored with cinnamon. Make a bunch and enjoy them right away or freeze them for later.

Course Breakfast

Cuisine American

Keyword gluten-free, waffle

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Resting Time 10 minutes minutes

Total Time 35 minutes minutes

Servings 5 people

Calories 255kcal

Author Jillian

Cost $4.68

Equipment

• Whisk
• mixing bowls
• Measuring cups and spoons
• mixing spoon
• Waffle iron

Ingredients

WET INGREDIENTS

• 2 large eggs
• ½ cup coconut sugar
• 1 tsp vanilla I used alcohol-free
• 1 cup almond milk unsweetened
• ¼ tsp kosher salt or a pinch

DRY INGREDIENTS

• 1 ¾ cup gluten-free flour blend I used King Arthur's
• 1 tsp ground cinnamon
• 1 ½ tsp baking powder

TOPPING

• ¼ cup coconut sugar
• 1 tsp cinnamon

US Customary – Metric

Instructions

• Preheat your waffle maker. Have two mixing bowls ready. 

PREPARE WET INGREDIENTS:

• In one of the mixing bowls, add the eggs. Whisk to break the yolks.
• Next, add the coconut sugar, vanilla extract, almond milk, and kosher salt. Mix until dark homogenized liquid forms, and set aside.

PREPARE DRY INGREDIENTS:

• In the other mixing bowl, add the gluten-free flour, cinnamon, and baking powder.
• Whisk the dry ingredients until well combined. 

MIX THE WAFFLE BATTER:

• Add the dry ingredients in with the wet a little at a time. Mix and fold until a thick batter forms.
• Let the batter rest for 10 minutes.

COOK WAFFLES:

• Dollop the batter into the waffle maker and sprinkle the coconut and cinnamon mixture on top of the batter right before closing the lid.
• Cook according to your waffle maker's time frame. 
• Enjoy while hot or freeze for later. 

Notes

Why add salt to the wet ingredients? Since we are not using a yeast-based recipe, adding salt to the wet ingredients is okay. It will help dissolve it more evenly, resulting in better distribution of seasoning. 

Store, Freeze, and Make-Ahead Instructions:

Store: Keep waffles in an airtight container in the refrigerator for up to two days.

Freeze: Freeze in a single layer until firm, then store in a freezer bag. They reheat beautifully.

Reheating: Toast in a toaster or warm in a 350°F oven until crisp.

Make Ahead: Mix the dry ingredients the night before and store in a covered bowl. Mix wet ingredients fresh in the morning and bring them together quickly.

Nutrition

Serving: 1waffle | Calories: 255kcal | Carbohydrates: 53g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 381mg | Potassium: 29mg | Fiber: 5g | Sugar: 17g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 177mg | Iron: 2mg

Recipe FAQ’s

More Gluten-Free Recipes

• Chocolate Chip Pecan Cookies
• Homemade Coconut Butter
• Almond Joy Chia Pudding
• Gluten-Free Pumpkin Muffins with Orange
• Paleo Pumpkin Bread
• Rosemary Yogurt Muffins

Posh Plate - Healthy Feel-Good Recipes

These ridiculously moist gluten-free pumpkin muffins are surprisingly refined sugar-free and have the best oat-crumb topping. Each one is naturally sweetened with orange and coconut sugar, AND they are easy to make!

This recipe makes six muffins for a total of $5.34. That works out to be about $0.89 per muffin.

If you love pumpkin as much as I do, you will want to check out this Creamy Pumpkin Lentil Soup, this Paleo Pumpkin Bread, and this Pumpkin Pasta Sauce.

I understand your pain. It can be tricky when baking with gluten-free flour. I totally get it! With many gluten-free baked goods made, I find that using 1:1 gluten-free all-purpose flour can leave baked goods gritty.

However, I constructed the perfect sweet spot that makes these muffins gritty and is incredibly moist.

What’s that, my friends? Almond flour. I pair almond flour with equal parts gluten-free all-purpose flour, and it works!

You see, using almond flour alone is great, but it leaves baked goods overly moist. However, when paired with another moisture-sucking ingredient like gluten-free all-purpose flour, they make a great team.

Gluten-free pumpkin muffins ingredients

The oat-topping is optional and delicious. However, you will need rolled oats, oat flour, coconut oil, and coconut sugar to make it.

Ingredients and Cost

RECIPE COST: $5.34

PRICE PER SERVING: $0.89

• 3 Tablespoons coconut oil – $0.54
• ¼ cup oat flour – $0.47
• ¼ cup rolled oats – $0.11
• ¼ cup coconut sugar – $0.48
• 1 large egg – $0.10
• ½ cup coconut sugar – $0.96
• 1 orange – $0.68
• 1 teaspoon almond extract – $0.12
• 1 cup gluten-free all-purpose flour – $0.36
• ½ cup blanched almond flour – $0.96
• ¼ teaspoon kosher salt – $0.01
• 2 teaspoons baking powder – $0.30

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

Recipe FAQ’s

Enjoy these healthy gluten-free pumpkin muffins with a slab of warm butter (dairy-free if necessary). However, they are delicious on their own.

This recipe makes six muffins. Make sure to double-up on the recipe for a full dozen.

These muffins are the perfect fall flavor and make a great breakfast or afternoon snack.

Recipe Variations

• Use vanilla extract instead of almond extract. Feel free to use what you have on-hand. If I were to recommend one, I would choose almond extract.
• Add nuts like chopped pecans or shaved almonds. You can add them into the batter or in with the oat-crumb topping.
• Instead of an egg, add a mashed banana. This will make the muffins vegan and add more sweetness. Furthermore, make sure that the banana is small.

More Delicious Pumpkin Recipes

• Pumpkin Pasta Sauce
• Almond Flour Pumpkin Cake Balls
• Paleo Pumpkin Bread
• Creamy Cannellini Pumpkin Soup with Spinach (vegan)

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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5 from 5 votes

Gluten Free Pumpkin Muffins with Orange

Gluten-free pumpkin muffins that are naturally sweetened with coconut sugar and orange. They are dairy-free and perfect for a snack or quick breakfast. 

Course Breakfast

Cuisine American

Keyword gluten-free, muffins, pumpkin

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 muffins

Calories 275kcal

Author Jillian

Cost $5.34

Equipment

• muffin tin
• Measuring cups and spoons
• large mixing bowl
• Whisk
• spatula

Ingredients

Oat-crumb topping

• 3 tbsp coconut oil solid and at room temperature
• ¼ cup oat flour
• ¼ cup rolled oats
• ¼ cup coconut sugar
• pinch of salt

Wet ingredients

• 1 large egg at room temperature
• ½ cup pumpkin puree from a can
• ½ cup coconut sugar
• 1 orange zest, and juice of (about 1 tsp of orange zest and 1/4 cup freshly squeezed orange juice)
• 1 tsp almond extract

Dry Ingredients

• ½ cup gluten-free all-purpose flour I used King Arthur’s
• ½ cup blanched almond flour
• ¼ tsp kosher salt
• 2 tsp baking powder

US Customary – Metric

Instructions

Make the oat-crumb topping

• In a bowl, add all of the ingredients. Mix with a fork or use your hand to incorporate. A clumpy texture is the result and should be able to press together when pressed between your fingers. 
• Make the muffins
• In a large mixing bowl, add all of the wet ingredients, whisk until fully incorporated. 
• Next, add all of the dry ingredients into the wet ingredients.  Mix and fold with a spatula. No need to worry about over-mixing. This recipe does not contain gluten. Set aside on the countertop (uncovered is ok)  for 10 minutes. 
• While the muffin batter is resting, preheat the oven to 325°F.
• When ready, place 6 muffin wrappers inside the muffin pan indentions. Fill until 3/4 full. Add the oat crumb on top. Fill any leftover indentions with water and place them into the oven for 30 minutes or until a toothpick inserted comes out clean (you can also use a butterknife for this trick).
• Cool completely before enjoying. 

Nutrition

Serving: 1muffin | Calories: 275kcal | Carbohydrates: 37g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 290mg | Potassium: 124mg | Fiber: 4g | Sugar: 17g | Vitamin A: 3266IU | Vitamin C: 12mg | Calcium: 127mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes

This is the best Paleo Pumpkin Bread recipe. It is incredibly moist, completely gluten-free, dairy-free, and naturally sweetened with maple syrup and coconut sugar.

Try these Gluten-Free Waffles and these Overnight Oat Lemon Poppy Seed Pancakes for more Dairy-Free Recipes.

You are going to love this Paleo Pumpkin Bread. It’s incredibly moist and gives real fall vibes. Furthermore, it’s completely gluten-free, made with almond flour, and sweetened with sticky maple syrup and smokey coconut sugar. Yay for the fall season!

This bread is perfectly spiced with all the Fall flavors, and it smells Heavenly! We know pumpkin is an Autumn staple, but a lot of pumpkin bread is loaded with sugars, so I knew it was time for a healthier version.

This gluten-free and dairy-free option is healthy and tasty. It is moist and fluffy without being mushy. You will find yourself eating it for breakfast, lunch, dinner, as a snack, and even dessert. Whenever you enjoy it, you cannot go wrong!

This Gluten-Free Pumpkin Bread is the best because you can:

• Eat it for breakfast.
• Enjoy a slice for dessert.
• Pack it for lunch or school.
• Smear nut butter on it.
• Spread apple butter on it (now that’s giving me some ideas!)
• Hog it all to yourself!

Ingredients and Cost

RECIPE COST: $13.37

PRICE PER SERVING: $1.67

• 3 large eggs – $0.30
• 1 cup pumpkin puree – $0.50
• ¾ cup pure maple syrup – $3.30
• ⅓ cup coconut sugar – $2.54
• 3 Tablespoons unrefined coconut oil – $0.53
• 2 ¼ cups blanched almond flour – $4.32
• 1 teaspoon baking soda – $0.01
• 1 teaspoon baking powder – $0.15
• 2 teaspoons vanilla – $0.62
• 1 ½ teaspoons ground cinnamon – $0.06
• ½ teaspoons allspice – $0.12
• ¼ teaspoon kosher salt – $0.01
• ¼ teaspoon coarse black pepper – $0.05
• ⅓ cup sprouted pumpkin seeds – $0.86

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

Instructions

1. First, mix the wet ingredients. 
2. In a separate bowl, mix together the dry ingredients. 
3. Combine the wet and dry ingredients until a smooth batter forms. 
4. Transfer the batter to a loaf pan. Sprinkle the pumpkin seeds on top. 
5. Finally, bake for fifty minutes and then allow it to cool for at least two hours before serving. 

Storage Tips

SERVE: I like to enjoy a slice of paleo pumpkin bread at room temperature with nothing else on it. The pumpkin seeds add a nice crunch and salty flavor.  

STORE: I like to store my bread in the loaf pan, covered, and placed in the fridge. Whenever I get a craving, I remove the pan from the fridge and take out a slice or two. The bread will keep covered in the refrigerator for 4-5 days.

FREEZE: Wrap the bread in two layers of plastic wrap and foil and then place it in a freezer-safe Ziploc bag. Stored this way, the bread will keep for 2-3 months.

DEFROST: Defrost the bread in the refrigerator overnight or at room temperature for 4-5 hours.

Recipe FAQ’s

More Pumpkin Recipes

• Gluten-Free Pumpkin Muffins with Orange
• Creamy Pumpkin Lentil Soup
• Pumpkin Pasta Sauce
• Almond Flour Pumpkin Cake Balls

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!

Have your baking tools on deck. It’s helpful to have a whisk to help incorporate the wet ingredients better. A spatula to scrape out as much of the batter into your pan and parchment paper to help release the cake from the pan. Simple enough.

Separate the wet from the dry ingredients. Always start with two large bowls. Again, one for the wet ingredients and one for the dry ingredients. Always add the dry ingredients to the wet a little at a time, folding and mixing until finished.

Alrighty then. Let’s get to baking!

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

Print Pin

4.67 from 6 votes

Paleo Pumpkin Bread

This is the best Paleo Pumpkin Bread recipe. It is incredibly moist, completely gluten-free, dairy-free, and naturally sweetened with maple syrup and coconut sugar.

Course bread, Breakfast

Cuisine American

Keyword dairy-free, gluten-free, paleo, pumpkin

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Cooling Time 2 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 8 people

Calories 383kcal

Author Jillian

Cost $13.37

Equipment

• mixing bowls
• Measuring cups and bowls
• Whisk
• Rubber scraper
• Loaf pan

Ingredients

Wet ingredients

• 3 large eggs
• 1 cup pumpkin puree not pumpkin pie filling
• ¾ cup pure maple syrup
• ⅓ cup coconut sugar
• 2 tsp vanilla I used alcohol-free
• 3 tbsp unrefined coconut oil melted

Dry ingredients

• 2 ¼ cup blanched almond flour packed
• 1 tsp baking soda
• 1 tsp baking powder
• 1 ½ tsp ground cinnamon
• ½ tsp allspice
• ¼ tsp kosher salt
• ¼ tsp coarse black pepper this is my special ingredient

Other

• ⅓ cup sprouted pumpkin seeds salted or unsalted to top the paleo pumpkin bread with

US Customary – Metric

Instructions

• Move the oven rack to the middle position and preheat the oven to 325 ° F.

PREPARE WET INGREDIENTS:

• In a large mixing bowl, add the eggs, whisk well to break the yolks.
• Next, add the pumpkin puree, pure maple syrup, coconut sugar, and vanilla into the bowl. With your whisk, mix well until all of the ingredients are fully incorporated.
• Then, drizzle in the melted coconut oil while stirring. When ready, set aside. 

PREPARE DRY INGREDIENTS:

• In a separate mixing bowl, add the blanched almond flour, baking soda, baking powder, cinnamon, allspice, salt, and pepper. Whisk to incorporate. Now we will put it all together.

PUT IT ALL TOGETHER:

• Add the dry ingredients to the wet ingredients a little at a time. I like to ditch the whisk and use a spatula at this point. Mix and fold until a smooth batter forms. 
• Pour the batter into a loaf pan lined with parchment paper. Sprinkle the pumpkin seeds on top.

BAKE:

• Place the loaf pan into the oven and bake for 50 minutes. 
• Finally, allow the pumpkin bread to cool for a MINIMUM of two hours before enjoying, otherwise, it will fall apart. 
• Serve.

Notes

This recipe makes 1 loaf. 

Nutrition

Serving: 1large slice | Calories: 383kcal | Carbohydrates: 36g | Protein: 10g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 307mg | Potassium: 184mg | Fiber: 5g | Sugar: 25g | Vitamin A: 4870IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes

These Apple Pancakes with Cinnamon Maple Syrup can be made dairy-free. They have the perfect crust around the edges with a caramelized sweet apple on the bottom.

For about $1.76 you can make four delicious pancakes and syrup to go with them! That works out to be just $0.44 per apple cinnamon pancake!

My Cozy Apple Cinnamon Tea with Ginger is another yummy apple recipe that is perfect for the Fall.

Instructions

1. First, mix the dry ingredients. 
2. In another bowl, combine the wet ingredients. 
3. Gently fold the wet ingredients into the dry ingredients. Let the batter rest while preheating the stove. 
4. Cook an apple slice for one minute and then flip it over and scoop batter over the apple. 
5. Flip the pancake and cook for another 30 seconds. Repeat until the batter is gone. 
6. Finally, make the cinnamon maple syrup in a saucepan. Pour over the pancakes and enjoy!

Recipe Variations

• You can substitute different types of fruit for the apple slices. Some yummy choices include thin-sliced pear, apple, fresh peaches, pineapple, bananas, or nectarines.
• Sometimes, I add toasted pecans or walnuts to add a bit of crunch to the apple pancakes.
• This recipe can be doubled or tripled easily.

Pancake tips for success:

1.) Make sure to separate your wet and dry ingredients.

2.) Use a cast-iron pan to create those crispy edges.

3.) Grease your cast iron well with butter, coconut oil, or grease of choice. 

4.) Let the batter be lumpy. If you over-mix, you will get a flat disk for a pancake. 

5.) Wipe out the pan after each cooked pancake if cooking one by one or after each batch.  

Storage Tips

SERVE: You can keep the pancakes out for about two hours before they need to be refrigerated.

STORE: Place the pancakes in a covered dish or a Ziploc bag and store them in the refrigerator for 1-2 days.

FREEZE: Place the apple cinnamon pancakes in a freezer-safe Ziploc bag between pieces of parchment paper. Freeze for 2-3 months. Defrost overnight in the refrigerator or at room temperature for 2-3 hours.

Recipe FAQ’s

More Breakfast Recipes

• Apple Cinnamon Tea
• Rosemary Yogurt Muffins
• Easy Coconut Cashew Butter
• Greek Yogurt Chia Parfait with Strawberry Applesauce
• Sweet Potato Breakfast Oat Cookies

Print Pin

5 from 5 votes

Apple Pancakes with cinnamon maple syrup

These Apple Pancakes with Cinnamon Maple Syrup can be made dairy-free. They have the perfect crust around the edges with a caramelized sweet apple on the bottom.

Course Breakfast

Cuisine American

Keyword apples, pancakes

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 374kcal

Author Jillian

Cost $1.76

Equipment

• Measuring cups and spoons
• Liquid measuring cup
• cast iron skillet
• Sauce pan
• mixing bowls
• Rubber scraper
• Pancake flipper
• Cutting board
• Chef’s knife

Ingredients

DRY INGREDIENTS

• 1 ½ cups all-purpose four
• 1 tbsp baking powder
• ¼ tsp cinnamon
• pinch of kosher salt

WET INGREDIENTS

• ½ cup applesauce
• 2 large eggs
• ½ cup milk of choice cow milk, almond milk, oat milk, soy milk, etc.

CINNAMON MAPLE SYRUP

• ½ cup maple syrup
• ⅛ tsp cinnamon
• 1 tbsp dairy-free butter

US Customary – Metric

Instructions

Prepare the dry ingredients:

• In one bowl, add the flour, baking powder, cinnamon, pinch of salt, and lightly whisk until all the dry ingredients are well incorporated.

Prepare the wet ingredients:

• In a separate bowl, add the eggs, milk of choice, applesauce, and maple syrup (if using for additional sweetness), and whisk together until a thick and creamy mixture forms. 

Putting it all together:

• Add the wet ingredients into the dry ingredients and gently fold and mix. Be careful not to overmix. There should be some lumps.
• Allow the batter to rest for 5 minutes. 
• Meanwhile, turn on the stove to medium heat. I would use a cast iron pan. I find that using a cast iron pan helps to achieve those thick crust edges. Giving the pancakes crispy edges gives the pancakes a crunch as well as softness.

Cook the pancakes:

• Dollop butter or dairy-free butter onto the already heated pan. Lay down the thin-sliced apple. After about one minute, flip the apple over. Scoop batter over the apple.
• Flip the pancakes once the top surface has air bubbles and the bottom has browned. Flip and cook for another 30 seconds or so. Repeat until all the batter is gone.

Make the cinnamon maple syrup:

• In a small saucepan, add the maple syrup, cinnamon, and dairy-free butter and cook on low heat until the butter has melted. Pour in a heat-safe serving container.
• Serve and enjoy.

Nutrition

Serving: 1pancake | Calories: 374kcal | Carbohydrates: 69g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 395mg | Potassium: 240mg | Fiber: 2g | Sugar: 29g | Vitamin A: 194IU | Vitamin C: 1mg | Calcium: 279mg | Iron: 3mg

Posh Plate - Healthy Feel-Good Recipes