These Cottage Cheese Scrambled Eggs are extra fluffy, creamy, and ready in ten minutes. A high-protein breakfast that is simple to make and perfect for busy mornings.

If you are looking for the ultimate breakfast hack to sneak in extra protein without sacrificing flavor, these Cottage Cheese Scrambled Eggs are about to become your new morning staple.

At Posh Plate, we are always looking for quick, healthy meals that fit a variety of lifestyles. Whether you are Keto, Vegetarian, Gluten-Free, or just trying to fuel a busy morning, this recipe checks every box. By folding cottage cheese into your eggs, you don’t just get a massive protein boost. You get the softest, creamiest, fluffiest texture imaginable.

And the best part? You can have this satisfying breakfast on the table in just 10 minutes.

Ingredients, Notes, and Estimated Cost

Recipe Cost: $1.90

Per Serving Cost: $0.31

• Eggs: We use 8 large eggs for this recipe. If you have time, letting them sit out for a few minutes to reach room temperature can help them cook more evenly, though straight from the fridge works fine for a quick scramble.
• Cottage Cheese: Use small curd cottage cheese. Small curds blend easier with the egg mixture and melt more consistently than large curds, preventing large chunks in the final dish.
• Salt & Pepper: Simple seasoning is all you need, as the cottage cheese adds a slight savory tang.

Equipment Needed

To ensure your eggs don’t stick and turn out perfectly fluffy, having the right tools helps.

• Mixing Bowl: A medium-sized bowl is perfect for this volume.
• Large Non-Stick Skillet: Essential for preventing eggs from sticking and burning.
• Whisk: To incorporate air into the eggs for fluffiness.
• Rubber Spatula: The best tool for gently pushing the eggs across the pan.

Variations to Try

One of the best things about scrambled eggs is how customizable they are. Here are a few Posh Plate-approved twists:

• Cheesy Upgrade: If you want it extra rich, sprinkle a little sharp cheddar or parmesan on top right before serving.
• Add Greens: Stir in a handful of fresh spinach or chopped kale during the last minute of cooking for a nutrient boost.
• Herbs: Fresh chives, dill, or parsley sprinkled on top add a burst of freshness.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce if you like heat.

Tried this recipe and loved those fluffy eggs? Tell me all about it in the comments. Your ratings and notes help other readers and they absolutely make my day.

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Cottage Cheese Eggs

Make the fluffiest scrambled eggs with a simple secret ingredient. Cottage Cheese Scrambled Eggs are creamy, high-protein, and ready in ten minutes.

Course Drinks

Cuisine American

Keyword cottage cheese, eggs

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 6 people

Calories 101kcal

Author Jillian

Cost $1.90

Equipment

• Measuring cups & spoons
• large skillet
• Medium mixing bowl
• Whisk
• spatula

Ingredients

• 8 eggs
• ½ cup small curd cottage cheese
• ½ teaspoon salt
• ½ teaspoon pepper

Instructions

Prep the Pan

• Spray a large skillet with non-stick cooking spray and set it over medium-high heat. Allow the pan to heat up while you prepare the mixture.

Whisk the Mixture:

• In a medium bowl, crack the eggs. Add the cottage cheese, salt, and pepper. Whisk vigorously until the yolks break, and the mixture is well combined.
  8 eggs, ½ cup small curd cottage cheese, ½ teaspoon salt, ½ teaspoon pepper

Cook the Eggs:

• Pour the egg mixture into the hot skillet. The edges should start to set fairly quickly.

Scramble

• Using a rubber spatula, gently push the eggs around the pan to scramble. Continue cooking for 3-5 minutes, stirring frequently, until the eggs are fluffy and fully cooked through.

Serve

• Remove from the heat immediately to prevent overcooking. Serve hot and enjoy!

Notes

Storage and Reheating Tips

Storage: These are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently in the microwave in 20-second intervals. Be careful not to overheat, as eggs can go from runny to rubbery quickly in the microwave.

Nutrition

Serving: 0.5cup | Calories: 101kcal | Carbohydrates: 1g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 221mg | Sodium: 526mg | Potassium: 99mg | Sugar: 1g | Vitamin A: 341IU | Calcium: 48mg | Iron: 1mg

Recipe FAQs

More Cottage Cheese Recipes:

• Fluffy Pumpkin Cottage Cheese Pancakes
• Fluffy Cottage Cheese Banana Muffins
• Cottage Cheese Pizza Crust (Gluten-Free, too!)

Posh Plate - Healthy Feel-Good Recipes

Warm spices, a boost of vanilla protein, and cozy pumpkin make these gluten-free pumpkin protein muffins the perfect grab-and-go breakfast or snack. They’re ultra soft, filling, and naturally sweetened for cozy Fall days. 

Gluten-Free Protein Pumpkin Muffins

Soft, spiced, and naturally sweet, these protein-packed pumpkin muffins are the kind of treat you’ll want on repeat all season. They’re gluten-free, fluffy, and lightly sweetened with coconut sugar, making them just right for a quick breakfast, snack, or even a healthier dessert. With the addition of vanilla protein powder, they’re as nourishing as they are delicious.

Ingredients and Estimated Cost:

Recipe Cost: $11.69

Per Serving Cost: $0.83

Here is a list of everything you need to make these muffins, along with a few substitution recommendations. 

• 2 large eggs – Binds the ingredients together. 
• ¼ cup coconut oil – Keeps the muffins soft. Use avocado oil or light olive oil as an alternative. 
• 1 15-oz can of pumpkin puree – Adds a natural sweetness with the classic pumpkin flavor. 
• 1 teaspoon almond extract – You can use pure vanilla extract or maple extract as an alternative. 
• ½ cup coconut sugar – Use light brown sugar for a similar taste. 
• 1 ¾  cup gluten-free all-purpose flour – The base of the muffins. You can use regular flour, but the muffins will no longer be gluten-free. 
• ½ cup vanilla protein powder – Adds a boost of protein to your diet. Use any protein powder flavor of your choosing, but it will affect the overall taste. 
• 1 teaspoon cinnamon – Enhances the pumpkin flavor. Pumpkin pie spice is a good substitute. 
• ½ tsp kosher salt – Enhances the overall flavor profile. You can also use sea salt. 
• 2 tsp baking powder – Helps the muffins rise and become fluffy. 

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. 

Optional Mix-ins:

You can make these pumpkin protein muffins with 1 cup of the mix-ins below. Note that adding mix-ins will give 1-2 extra muffins.

1. Mini chocolate chips – Rich, melty pockets that pair perfectly with pumpkin.
2. Dried cranberries – Tart and chewy, perfect for a festive fall touch.
3. Chopped dates – Natural sweetness and caramel notes.
4. Chopped toasted pecans – Buttery crunch that’s classic with pumpkin.
5. Chopped toasted walnuts – Earthy and hearty, great for texture.
6. Pumpkin seeds (pepitas) – Stay crunchy when baked and keep the pumpkin theme going.

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Protein Pumpkin Muffins

These Protein Pumpkin Muffins are full of pumpkin flavor, warm spices, and a boost of vanilla protein. The gluten-free muffins are super soft, naturally sweet, and make the best snack or breakfast on the go.

Course Dessert

Cuisine American

Keyword muffins, pupkin

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Cool Time 1 hour hour 15 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 12 muffins

Calories 137kcal

Author Jillian

Cost $11.69

Equipment

• mixing bowls
• Whisk
• rubber spatula
• Measuring cups & spoons
• 12-cup muffin pan
• Paper muffin liners
• 3-tablespoon scoop
• Wire cooling rack

Ingredients

WET INGREDIENTS:

• 2 large eggs at room temperature
• ¼ cup coconut oil
• 15- oz can of pumpkin puree
• 1 teaspoon almond extract

DRY INGREDIENTS:

• ½ cup coconut sugar
• 1 ¾ cup gluten-free all-purpose flour
• ½ cup vanilla protein powder
• 1 teaspoon cinnamon
• ½ tsp kosher salt
• 2 tsp baking powder

US Customary – Metric

Instructions

Preheat the oven

• Adjust the oven rack to the center position and preheat to 425°F. Line a muffin pan with paper liners.

Mix the wet ingredients

• In a large mixing bowl, whisk together the eggs, melted coconut oil, pumpkin puree, and almond extract until smooth.

Add the dry ingredients

• Add the coconut sugar, gluten-free flour, protein powder, cinnamon, salt, and baking powder directly into the wet mixture. Stir gently with a spatula until just combined. The batter will be thick—don’t overmix.

Rest the batter

• Let the batter sit on the counter for 10 minutes. This helps the flour hydrate and gives the muffins a better rise.

Fill the muffin pan

• Using a 3-tablespoon scoop, divide the batter evenly among the prepared muffin cups, filling each about ¾ full.

Bake

• Bake at 425°F for 10 minutes. Without opening the oven, reduce the temperature to 350°F and continue baking for another 10 minutes, or until the muffins are domed and golden and a toothpick inserted in the center comes out clean.

Cool

• Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Room temperature: Store cooled muffins in an airtight container for up to 3 days.

Refrigerator: Keep in the fridge for up to 1 week.

Freezer: Wrap cooled muffins tightly and freeze for up to 2 months.

Thaw: Thaw overnight in the fridge or warm gently in the microwave.

Make ahead: Bake a batch on Sunday for grab-and-go breakfasts or after-school snacks all week.

Nutrition

Serving: 1muffin | Calories: 137kcal | Carbohydrates: 20g | Protein: 5g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 31mg | Sodium: 175mg | Potassium: 92mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5077IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg

Protein Pumpkin Muffin Recipe FAQs

More Muffin Recipes

• Fluffy Cottage Cheese Banana Muffins
• Yogurt Muffins with Rosemary
• Gluten-Free Pumpkin Muffins with Orange

Posh Plate - Healthy Feel-Good Recipes

These mochi pancakes made with sweet rice flour are naturally sweetened, gluten-free, and deliciously chewy. A fun, easy breakfast twist that’s sure to become a favorite!

Chewy, Fluffy Mochi Pancakes with Sweet Rice Flour

These mochi pancakes are naturally sweetened, gluten-free, and irresistibly chewy with crisp edges. Whether you’re already a mochi fan or just mochi-curious, this recipe brings the satisfying texture of mochi into an easy, delicious breakfast form. It’s your favorite pancake, just a little extra fun.

This is one of those recipes born from a “what if” moment—and now it’s become a go-to in our kitchen. What if pancakes had that signature chew of mochi? What if breakfast were just a little more exciting, but still easy enough for a sleepy weekend morning? The result is a short stack that’s golden on the outside, soft and stretchy inside, and just sweet enough to stand alone or pair with your favorite toppings

Recipe Notes & Estimated Cost:

Recipe Cost: $2.24

Per Serving Cost: $0.28

Below is everything you need to make these pancakes, along with some substitution recommendations. 

• 1 cup mochiko flour – The sweet rice flour is what gives the pancakes their chewy texture.
• 1 teaspoon baking powder – This ingredient helps lift the pancakes, balancing the density of the mochiko flour.
• ¼ teaspoon fine sea salt – Enhances the overall flavor. Kosher salt can also be used. 
• 1 large egg – Adds structure to the pancakes. 
• ¾ cup milk of choice – Use dairy or non-dairy milk.  
• 2 tablespoons unrefined sweetener – Some suggestions include maple syrup, honey, and coconut sugar.  
• ½ teaspoon vanilla extract – Adds a warm, rich flavor. Use almond extract as an alternative.
• Neutral oil or butter – Avocado or unsalted butter works great for cooking these pancakes.

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. 

Flavor Twists (Add These to the Batter)

• Ube: Add 2 tablespoons ube halaya (purple yam jam) or 1 teaspoon ube extract to the wet ingredients for a vibrant purple hue and subtly sweet flavor.
• Banana: Mash half a ripe banana and stir it into the batter. Adds natural sweetness and extra moisture.
• Cinnamon Spice: Add ¼ teaspoon ground cinnamon and a pinch of nutmeg to the dry ingredients for a warm, cozy flavor.

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Mochi Pancakes

These mochi pancakes are naturally sweetened, gluten-free, and so satisfying. Your new favorite breakfast with a twist is here!

Course Breakfast

Cuisine American

Keyword mochi, pancakes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 219kcal

Author Jillian

Cost $2.24

Equipment

• Mixing bowl
• Whisk
• measuring cups
• Measuring spoons
• Nonstick skillet or griddle
• spatula
• Ladle or measuring cup

Ingredients

• 1 cup mochiko flour sweet rice flour
• 1 teaspoon baking powder
• ¼ teaspoon fine sea salt
• 1 large egg
• ¾ cup milk of choice dairy or non-dairy, both work well
• 2 tablespoons unrefined sweetener such as: maple syrup, honey, or coconut sugar
• ½ teaspoon vanilla extract
• Neutral oil or butter for cooking (avocado oil or unsalted butter both work great)

US Customary – Metric

Instructions

Mix dry ingredients:

• In a medium bowl, whisk together mochiko flour, baking powder, and salt.

Mix wet ingredients:

• In another bowl, whisk the egg, milk, sweetener of choice, and vanilla extract (if using) until smooth.

Combine:

• Pour the wet ingredients into the dry and mix until just combined. The batter will be thick and stretchy—that’s the mochiko magic.

Cook:

• Heat a nonstick skillet or griddle over medium heat and lightly grease with oil or butter. Scoop about ¼ cup of batter onto the pan for each pancake (an ice cream scoop works great). Use the back of a greased spoon to gently spread the batter into a circle.

Flip and finish:

• Cook for 2 to 3 minutes, or until the edges look set and bubbles form on the surface. Flip and cook for an additional 2 minutes, until golden and cooked through. Repeat with the remaining batter, greasing the pan as needed.

Notes

How to Serve:
Top with fresh berries, a pat of coconut oil butter or grass-fed butter, and a drizzle of more maple syrup or honey. For a brunchy feel, pair them with a fresh fruit smoothie.

To store:
Keep leftovers in an airtight container in the fridge for up to 3 days.

To freeze:
Place cooled pancakes in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag. They’ll keep for up to 2 months.

To reheat:
Pop in the toaster or warm in a skillet over low heat for a few minutes on each side. Microwaving works in a pinch but may soften the edges.

Make-ahead tip:
You can mix the dry and wet ingredients separately the night before, then combine and cook in the morning.

Nutrition

Serving: 2pancakes | Calories: 219kcal | Carbohydrates: 41g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 46mg | Sodium: 285mg | Potassium: 138mg | Fiber: 1g | Sugar: 8g | Vitamin A: 134IU | Calcium: 136mg | Iron: 0.5mg

Mochi Pancakes Recipe FAQs

More Breakfast Recipes

• Breakfast Potato Hash
• Strawberry Smoothie Bowl
• Chia Seeds Parfait with Greek Yogurt and Strawberry

Posh Plate - Healthy Feel-Good Recipes

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. 

More From Posh Plate

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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 Chia Seeds Parfait is ready in just 10 minutes—no baking, cooking, or overnight waiting! Layers of creamy yogurt, sweet applesauce, and crunchy chia seeds combine for a refreshing and satisfying treat.

This parfait is naturally sweetened with pure maple syrup. You can easily substitute maple syrup for agave nectar, honey, or any sugar-free substitute. If you don’t have a real sweet tooth, you can leave totally leave the sweeter out.

We prefer full-fat Greek yogurt. However, feel free to use what you already have on hand.

What’s inside the chia seed parfait?

Greek Yogurt- will give a slightly sweetened thick creamy layer and will contain all the chewy little chia seeds.

Chia Seeds- help this parfait that extra hint of nutrition. Chia seeds contain antioxidants, and fiber just to name a few benefits.

Maple syrup- will add natural sweetness. You can use agave nectar or honey.

Applesauce- gives this recipe the smooth fruit center.

Strawberries- is the star of the recipe and helps to provide additional summer flavor and aromatic experience.

Ingredients and Cost:

Recipe Cost: $5.25

Per Serving Cost: $5.25

• 1 ½ cups full-fat Greek yogurt – $2.34
• 2 Tablespoons chia seeds – $0.54
• 1 cup strawberry slices – $0.83
• 1 cup unsweetened applesauce – $0.36
• 2 Tablespoons maple syrup – $1.18

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 a Greek yogurt chia parfait:

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

1. Add Greek yogurt, maple syrup, and chia seeds to a bowl. 
2. Mix well and set aside.
3. Blend strawberries and applesauce in a food processor until smooth.
4. Layer chia yogurt and strawberry applesauce in a serving dish, alternating until full. Enjoy immediately or refrigerate for up to 3 days.

More From Posh Plate:

• Gluten-Free Cranberry Oatmeal Cookies
• Vegan Rice Crispy Treats
• Baked Chicken and Zucchini Recipe

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Greek Yogurt Parfait with Chia Seeds and Strawberry

Greek Yogurt parfait that is layered with smooth strawberry applesauce and chewy chia seeds. There is no baking, cooking, or waiting overnight. You can enjoy this recipe in as little as 10 minutes or less!

Course Breakfast

Cuisine American

Keyword chia pudding, chia seeds

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 cup

Calories 550kcal

Author Jillian

Cost $5.25

Equipment

• Measuring cups and spoons
• Mixing bowl
• Cutting board
• Chef’s knife
• food processor

Ingredients

• 1 ½ cups full-fat greek yogurt
• 2 tbsp chia seeds
• 1 cup full of strawberries sliced in half heaping cup
• 1 cup unsweetened applesauce
• 2 tbsp maple syrup

US Customary – Metric

Instructions

MAKE THE CHIA YOGURT

• In a bowl, add the greek yogurt, maple syrup, and chia seeds, mix well to combine. While the chia seeds are doing their thing, let’s make the strawberry applesauce.

MAKE THE STRAWBERRY APPLE SAUCE

• Dump the strawberries and applesauce into a food processor. Process on high until a red applesauce mixture forms. Let’s put it all together.

PUTTING IT ALL TOGETHER

• First, layer the bottom of your favorite dish with the chia yogurt spreading the bottom layer evenly.
• Second, dollop a generous amount of the strawberry apple sauce over the chia yogurt and repeat until you have used up all the chia yogurt and strawberry apple sauce. 
• Last, get creative, make the layers thick or thin. Add additional fruit to the top or even a sprinkle of chia seeds.
• Enjoy right away or store it in the fridge for a delicious breakfast for up to 3 days.

Nutrition

Serving: 3cups | Calories: 550kcal | Carbohydrates: 86g | Protein: 36g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 122mg | Potassium: 1012mg | Fiber: 14g | Sugar: 64g | Vitamin A: 113IU | Vitamin C: 87mg | Calcium: 558mg | Iron: 3mg

Posh Plate - Healthy Feel-Good Recipes

Naturally sweet and chewy, these Coconut Granola Bars are a wholesome, gluten-free snack that’s perfect for busy days on the go.

Homemade Granola Bars are Better Than Store-bought

Here’s the thing about granola bars from the grocery store— they are too hard! Can you imagine your body passing those through your gentle digestive system? Ouch!

Again, these are soft and filled with recognizable ingredients. You are going to love how easy they are to make. It all starts in a food processor.

The two key ingredients that make these granola bars soft are almond flour and applesauce. The almond flour acts as a natural fluffy filler, while the apple sauce adds moistness and additional sweetness.

What You’ll Love About Gluten-Free Granola Bars:

• Healthy Ingredients: The use of natural sweeteners and wholesome ingredients makes these granola bars more nutritious than anything you can buy in the stores. They are gluten-free and will, therefore, meet many dietary needs. 
• Easy Recipe: These granola bars take only twenty minutes of active prep time to make. 
• Flavor Combination: These granola bars have a hint of sweetness with a satisfying nutty flavor. 

Chewy Coconut Granola Bars Ingredients and Estimated Costs:

Recipe Cost: $13.97

Per Serving Cost: $1.75

• 3 cups rolled oats – $2.04
• ½ cup almond flour – $1.49
• ½ cup raw unsalted cashews – $0.41
• ½ cup diary-free chocolate chips – $0.99
• 1 teaspoon baking powder – $0.05
• 1 cup coconut chips – $0.98
• ¼ teaspoon kosher salt – $0.01
• ⅔ cup pure maple syrup – $0.80
• ⅔ cup unsweetened apple sauce – $0.20
• ¼ cup coconut oil – $0.48
• 1 teaspoon vanilla extract – $0.68

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 May 2026.

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Chewy Coconut Granola Bars

Oats, coconut, and applesauce join forces for these guilt-free, chewy coconut granola bars. Naturally sweet, perfectly portable, and gluten-free!

Course Breakfast

Cuisine American

Keyword cashews, gluten-free, granola bars

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Cooling Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8 people

Calories 447kcal

Author Jillian

Cost $13.97

Equipment

• food processor
• Mixing bowl
• Measuring cups and spoons
• Liquid measuring cup
• 9×13-inch baking dish
• Whisk
• Rubber scraper

Ingredients

• 3 cup rolled oats gluten-free if necessary
• ½ cup almond flour
• ½ cup raw unsalted cashews
• ½ cup dairy-free chocolate chips I used mini
• 1 tsp baking powder
• 1 cup coconut chips or shredded
• ¼ tsp kosher salt
• ⅔ cup pure maple syrup
• ⅔ cup unsweetened apple sauce
• ¼ cup coconut oil
• 1 tsp vanilla extract

US Customary – Metric

Instructions

• Into the food processor, add the rolled oats, almond flour, cashews, chocolate chips, baking powder, and salt. Pulse until all of the ingredients are mixed well, and the coconut and cashews pieces are smaller.  Set aside.
• In a separate mixing bowl, add the pure maple syrup, apple sauce, coconut oil, and vanilla extract. Whisk until well-combined. Now we will add the dry ingredients in with the wet ingredients.
• Add everything from the food processor in with the wet ingredients. Fold and mix until everything is fully coated.
• Transfer the granola to a greased 9 x 13 pan (I used coconut oil) lined with parchment paper and press with your hands or the back of a teacup until a flat surface is a result. 
• Bake at 350°F for 20-25 minutes. 
• Allow cooling completely before slicing them into desired shapes. 
• Enjoy!

Nutrition

Serving: 1bar | Calories: 447kcal | Carbohydrates: 52g | Protein: 8g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 138mg | Potassium: 297mg | Fiber: 6g | Sugar: 24g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 3mg

Chewy Cashew Granola Bars Recipe FAQs:

Are granola bars gluten-free?

Not all granola bars are gluten-free. While granola (a mixture of oats, nuts, seeds, and sweetener) may be naturally gluten-free, other ingredients or processing methods can introduce gluten into the final product. 

However, this chewy granola bar recipe is gluten-free. 

What is the binder in granola bars?

The secret to these granola bars is that there are no eggs or bananas to bind the bars together, as you typically see in other recipes. I use coconut, oats, and apple sauce as the binders to provide more wholesome ingredients in the granola bars.

Should you soak oats before making granola bars?

One of the best parts of this recipe is that you do not need to soak the oats before making the granola bars. They will get soft naturally after mixing them with the other ingredients.

How do I keep the bars from falling apart? 

What makes these granola bars different is how they hold together, no eggs or bananas here. Instead, I rely on a blend of coconut, oats, and applesauce to bind everything, keeping the ingredient list simple and more intentional.

Can I make these without a food processor?

I highly recommend using a food processor to get the right texture for the granola bars.

Why are my bars too soft?

They may need a little longer in the oven, or more time to cool, to finish setting.

More Breakfast Recipes:

• Strawberry Smoothie Bowl
• Almond Flour Pancakes
• Vegan Rice Crispie Treats

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

Love it? Save the recipe for later!

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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 savory Yogurt Muffins with Rosemary are gluten-free, aromatic, moist, and tender. They’re perfect for a weekend breakfast treat or hosting brunch.

It costs approximately $5.04 to make these muffins, meaning each cost around $ 0.63. The recipe makes eight muffins.

For another gluten-free muffin option, try my Gluten-Free Pumpkin Muffins with Orange.

Yogurt Muffins

I love adding herbs to baked goods. The smell, the taste, it’s like natural, healthy perfume. They take any baked good to the next level.

The yogurt in this recipe adds a nice tanginess and helps provide moisture.

Unlike most muffin recipes, these are gluten-free. Because of the absence of gluten, the muffin method does not apply here.

If you are unsure what the muffin method is, the wet ingredients are added to the dry ingredients and gently folded to create a gently mixed lumpy batter.

Because we will NOT be using the muffin method, this recipe can be made all in one bowl and mixed to death—there is no gluten, so it doesn’t make a difference.

This recipe makes eight muffins. Fill any empty pockets of the cupcake tray with water.

I like to put the batter in cute muffin wrappers. It just adds a nice touch and an eating experience. Once they have baked and cooled, they will easily release from the wrappers.

How To Make Rosemary Yogurt Muffins

1. First, melt the butter in the microwave and whisk in the eggs and Greek yogurt after it has cooled. 
2. Next, mix in the dry ingredients until combined. 
3. Then, add in the rosemary and stir. After stirring, let the batter rest for ten minutes. 
4. Preheat the oven to 350 degrees F while you prep the muffin pan with muffin liners. 
5. Scoop the batter into the muffin liners and top each with rosemary sprigs and a sprinkle of flake salt. 
6. Finally, bake in the oven for twenty-five minutes. Allow the muffins to cool before serving. 

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

Recipe Variations

Though rosemary is my favorite, feel free to choose one of these fresh herbs instead.

• Oregano
• Thyme
• Sage
• Dill
• Basil

Recipe FAQs

More Gluten-Free Recipes

• Marinated Goat Cheese
• Garlicky Zucchini Yogurt
• Cucumber Kimchi
• Paleo Pumpkin Bread
• Creamy Zucchini Hummus
• Easy Coconut Cashew Butter
• Gluten-Free Oatmeal Cookies
• Chewy Soft Coconut Cashew Granola Bar

Read the recipe from beginning to end. This will help you 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 substitute ingredients that you don’t have, thus causing a complete recipe failure.

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

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5 from 6 votes

Gluten-Free Yogurt Muffins With Rosemary

These savory Yogurt Muffins with Rosemary are gluten-free, aromatic, moist, and tender. They're perfect for a weekend breakfast treat or hosting brunch.

Course Breakfast

Cuisine American

Keyword gluten-free, muffins, rosemary, yogurt

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Cooling Time 15 minutes minutes

Total Time 1 hour hour

Servings 8 people

Calories 194kcal

Author Jillian

Cost $5.04

Equipment

• Mixing bowl
• Whisk
• Cutting board
• Chef’s knife
• muffin tin
• measuring cups
• Liquid measuring cup
• Measuring spoons
• mixing spoon

Ingredients

WET INGREDIENTS:

• 2 large eggs
• ½ cup melted grass-fed butter or ghee
• ⅔ cup whole milk greek yogurt

DRY INGREDIENTS:

• ½ cup blanched almond flour
• ½ cup 1:1 gluten-free all-purpose flour blend I used King Arthur
• 1 tsp baking powder
• 1 tsp chopped rosemary + extra sprigs to decorate the top
• 1 tsp garlic powder
• ½ tsp kosher salt + a pinch
• ¼ tsp freshly milled pepper

TOPPINGS:

• flake salt optional

US Customary – Metric

Instructions

MAKE BATTER

• Add the butter or ghee to a large mixing bowl and microwave until melted.
• Once the butter is cooled, add the eggs and Greek yogurt.
• Whisk until a smooth and pale cream color is the result. First, it will be lumpy but keep stirring vigorously until it's completely lump-free and smooth.
• Next, add all of the dry ingredients to the bowl. Mix until well combined.
• Then, add in the fresh chopped rosemary—mix to combine.

REST BATTER:

• Set the batter aside to rest for 10 minutes.

PREP OVEN AND MUFFIN TIN:

• Meanwhile, move the oven rack to the middle position and preheat the oven to 350°F.
• Next, line a muffin tin with eight wrappers.

SCOOP AND BAKE:

• Scoop the batter into each muffin well. I like to fill them ¾ of the way full.
• Top each with a rosemary sprig and flake salt (optional).
• Finally, transfer the pan to the oven and bake for 25 minutes. Or when a toothpick or knife inserted comes out clean.

COOL AND SERVE:

• Allow the muffins to cool for at least 15 minutes.
• Serve and enjoy.

Video

Nutrition

Serving: 1muffin | Calories: 194kcal | Carbohydrates: 8g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 322mg | Potassium: 48mg | Fiber: 2g | Sugar: 1g | Vitamin A: 415IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg

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