35+ Mouthwatering Friday Gluten-Free Brunch Recipes for Your Morning

Fridays are all about celebrating the end of the week with something delicious, and what better way to do that than with a satisfying gluten-free brunch?

Whether you’re looking for quick and easy recipes to whip up before starting your weekend or you want to impress guests with a spread of tasty dishes, gluten-free options have never been more exciting.

From savory to sweet, light to indulgent, these 35+ Friday gluten-free brunch recipes are perfect for any mood or occasion.

Whether you’re avoiding gluten for dietary reasons or simply love the idea of lighter, healthier meals, these recipes will ensure you enjoy your Friday morning to the fullest.

Imagine feasting on fluffy pancakes topped with fresh berries, creamy avocado toast, or even a savory quiche packed with seasonal veggies—all gluten-free and guaranteed to satisfy your brunch cravings.

In this collection, you’ll find a variety of flavors and meal types, all designed to make your Friday brunch not only delicious but also stress-free.

So, let’s dive into these mouthwatering gluten-free brunch ideas and get ready to start your Friday the right way!

35+ Mouthwatering Friday Gluten-Free Brunch Recipes for Your Morning

With these 35+ Friday gluten-free brunch recipes, your weekends are about to get a whole lot tastier!

From comforting classics to new and innovative dishes, these recipes will give you the variety you need to spice up your Friday mornings.

Whether you’re in the mood for something sweet or savory, light or hearty, there’s a recipe here for every craving and occasion.

These gluten-free dishes are not only kind to your health but also full of flavor, ensuring you don’t have to sacrifice taste for dietary needs.

So, gather your ingredients, get creative in the kitchen, and enjoy the delightful flavors that these gluten-free brunch recipes bring to the table. After all, a great Friday starts with a great brunch!

Gluten-Free Avocado Toast with Poached Egg

A fresh, vibrant take on the classic brunch favorite, Gluten-Free Avocado Toast with Poached Egg is a perfect combination of creamy avocado, perfectly poached eggs, and crunchy gluten-free bread. Topped with fresh herbs and a sprinkle of chili flakes, it’s a simple yet indulgent dish. Whether you’re looking for a quick breakfast or a laid-back weekend brunch, this dish will energize your day while satisfying your hunger.

Ingredients:

• 2 slices of gluten-free bread
• 1 ripe avocado
• 2 eggs
• 1 tablespoon white vinegar
• Salt and pepper, to taste
• Chili flakes (optional)
• Fresh parsley or cilantro for garnish
• 1 teaspoon olive oil or butter

Instructions:

1. Toast the gluten-free bread slices to your desired crispiness.
2. While the bread is toasting, bring a pot of water to a gentle simmer and add the vinegar. Crack one egg into a small bowl and gently slide it into the simmering water. Repeat with the second egg. Poach for 3-4 minutes for a soft yolk.
3. While the eggs are poaching, slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash with a fork until smooth, seasoning with salt, pepper, and a dash of olive oil.
4. Spread the mashed avocado evenly over the toasted bread.
5. Once the eggs are poached, carefully remove them from the water with a slotted spoon, letting any excess water drip off. Place one egg on each piece of toast.
6. Sprinkle with chili flakes and garnish with fresh herbs.
7. Serve immediately and enjoy your delightful brunch!

This Gluten-Free Avocado Toast with Poached Egg is an ideal way to kick off your weekend brunch. The creamy avocado, paired with the soft, perfectly poached egg and the crunch of the gluten-free bread, creates an unbeatable texture combination. Plus, it’s packed with healthy fats and protein, making it a satisfying and nutritious meal. Feel free to customize it with your favorite toppings, like tomatoes or a drizzle of balsamic glaze, for added flavor.

Gluten-Free Sweet Potato Hash with Spinach and Feta

For a savory and wholesome brunch, Gluten-Free Sweet Potato Hash with Spinach and Feta combines the sweetness of roasted sweet potatoes with the earthiness of spinach and the tanginess of feta cheese. This dish is a fantastic choice for those seeking a filling, nutrient-packed meal without gluten. It’s a versatile option that can be enjoyed as a standalone dish or paired with eggs for added protein.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 bell pepper, diced
• 2 cups spinach, roughly chopped
• 1/2 cup crumbled feta cheese
• Salt and pepper to taste
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with half the olive oil, paprika, garlic powder, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, stirring once halfway through, until they are tender and slightly caramelized.
2. While the sweet potatoes are roasting, heat the remaining olive oil in a large skillet over medium heat. Add the onion and bell pepper, and cook for 5-7 minutes, until softened.
3. Add the spinach to the skillet and cook for an additional 2 minutes, until wilted.
4. Once the sweet potatoes are done, add them to the skillet and toss everything together. Sprinkle with feta cheese, season with additional salt and pepper if desired, and cook for another 2 minutes, allowing the cheese to melt slightly.
5. Garnish with fresh parsley and serve warm.

This Gluten-Free Sweet Potato Hash with Spinach and Feta is a warm, hearty brunch dish that will leave you feeling nourished and satisfied. The natural sweetness of the sweet potatoes pairs perfectly with the savory, tangy feta and the freshness of spinach. It’s a simple yet flavorful dish that can easily be made in advance and enjoyed throughout the week. This gluten-free hash is perfect for anyone craving a healthy, filling brunch option, offering an excellent balance of vegetables, healthy fats, and protein.

Gluten-Free Banana Pancakes with Maple Syrup

Start your Friday brunch on a sweet note with Gluten-Free Banana Pancakes with Maple Syrup. These pancakes are light, fluffy, and naturally sweetened with ripe bananas, making them an indulgent yet healthier option. Served with a drizzle of pure maple syrup and a dusting of powdered sugar, this dish is a crowd-pleaser that caters to those with gluten sensitivity while offering a delicious twist on a classic breakfast favorite.

Ingredients:

• 2 ripe bananas, mashed
• 2 large eggs
• 1/2 cup almond flour
• 1/2 teaspoon baking powder (gluten-free)
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon cinnamon (optional)
• Pinch of salt
• 1 tablespoon coconut oil or butter for cooking
• Maple syrup for serving
• Powdered sugar for garnish (optional)

Instructions:

1. In a medium bowl, mash the bananas until smooth. Add the eggs, almond flour, baking powder, vanilla extract, cinnamon, and salt. Stir well to combine until you have a smooth batter.
2. Heat a non-stick skillet or griddle over medium-low heat and melt the coconut oil or butter.
3. Pour small spoonfuls of the pancake batter onto the skillet to form pancakes. Cook for 2-3 minutes on one side until bubbles appear on the surface. Flip and cook for an additional 1-2 minutes until golden brown on both sides.
4. Remove the pancakes from the skillet and keep warm.
5. Serve with a drizzle of maple syrup and a dusting of powdered sugar for an extra touch of sweetness.

These Gluten-Free Banana Pancakes with Maple Syrup are a perfect blend of flavor and comfort. The bananas add a natural sweetness that eliminates the need for refined sugars, while the almond flour keeps them soft and moist without the gluten. This gluten-free breakfast is simple to make yet feels like a treat, ideal for a relaxing Friday brunch or any day you’re craving something special. With a drizzle of maple syrup and a sprinkle of powdered sugar, these pancakes are guaranteed to become a weekend favorite.

Gluten-Free Quiche with Spinach, Mushroom, and Goat Cheese

For a savory, satisfying brunch, Gluten-Free Quiche with Spinach, Mushroom, and Goat Cheese is the perfect dish. With a flaky gluten-free crust filled with a creamy, egg-based filling, and loaded with spinach, mushrooms, and tangy goat cheese, this quiche is a delicious combination of flavors and textures. It’s ideal for those looking for a gluten-free option that’s both comforting and elegant, perfect for weekend brunches or gatherings.

Ingredients:

• 1 gluten-free pie crust (store-bought or homemade)
• 2 tablespoons olive oil
• 1 cup mushrooms, sliced
• 1/2 onion, chopped
• 2 cups fresh spinach, chopped
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk (dairy or non-dairy)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 cup goat cheese, crumbled

Instructions:

1. Preheat the oven to 375°F (190°C). Pre-bake the gluten-free pie crust for 10 minutes to set.
2. Heat the olive oil in a skillet over medium heat. Add the onions and mushrooms, cooking for 5-7 minutes until softened.
3. Add the spinach to the skillet and cook for 2-3 more minutes until wilted. Remove from heat and allow to cool slightly.
4. In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and thyme.
5. Spread the mushroom, spinach, and onion mixture evenly over the pre-baked pie crust. Pour the egg mixture over the vegetables.
6. Sprinkle crumbled goat cheese on top.
7. Bake the quiche for 30-35 minutes, or until the eggs are set and the top is golden brown.
8. Allow the quiche to cool for a few minutes before slicing. Serve warm.

This Gluten-Free Quiche with Spinach, Mushroom, and Goat Cheese is the ultimate brunch dish that combines savory, creamy, and earthy flavors. The gluten-free crust provides a satisfying crunch, while the filling offers a perfect balance of richness from the eggs and cream, and freshness from the spinach and mushrooms. The goat cheese adds a tangy finish, making it a delightful dish for anyone following a gluten-free diet. It’s great for meal prep and can be served warm or at room temperature, making it a flexible and tasty option for any brunch.

Gluten-Free Chia Pudding Parfait with Berries

If you’re looking for a light and refreshing brunch, Gluten-Free Chia Pudding Parfait with Berries is a great choice. This dish features creamy chia pudding layered with fresh berries, making it a perfect option for a wholesome and nutritious start to your day. Packed with fiber, antioxidants, and healthy fats, this chia pudding parfait is gluten-free, vegan-friendly, and can be easily customized with your favorite fruits and toppings.

Ingredients:

• 1/4 cup chia seeds
• 1 cup almond milk (or any non-dairy milk)
• 1 tablespoon maple syrup or honey
• 1/2 teaspoon vanilla extract
• 1/2 cup mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup gluten-free granola (optional)
• Fresh mint for garnish (optional)

Instructions:

1. In a bowl, combine the chia seeds, almond milk, maple syrup (or honey), and vanilla extract. Stir well to combine.
2. Cover the bowl and refrigerate for at least 4 hours, or overnight, allowing the chia seeds to absorb the liquid and form a thick pudding-like consistency.
3. To assemble the parfait, layer the chia pudding with fresh berries in serving glasses.
4. Top with a spoonful of gluten-free granola for crunch (optional) and garnish with fresh mint.
5. Serve chilled and enjoy!

This Gluten-Free Chia Pudding Parfait with Berries is a refreshing and nutrient-dense brunch option that will leave you feeling energized. Chia seeds are loaded with fiber, omega-3 fatty acids, and antioxidants, while the fresh berries provide a burst of natural sweetness and color. This dish is versatile, allowing you to mix in other fruits, seeds, or nuts for added texture and flavor. It’s perfect for those on-the-go or anyone looking for a simple yet satisfying brunch option.

Gluten-Free Lemon Poppy Seed Muffins

For a sweet yet light brunch treat, Gluten-Free Lemon Poppy Seed Muffins bring the best of citrus and a slight crunch. These muffins are soft, moist, and packed with the fresh, tangy flavor of lemon, perfectly complemented by the texture of poppy seeds. Whether served with a cup of tea or coffee, these muffins make an excellent gluten-free brunch option that’s both delicious and easy to prepare.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder (gluten-free)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut sugar or granulated sugar
• 1 tablespoon poppy seeds
• Zest of 1 lemon
• 1/2 cup Greek yogurt (or dairy-free yogurt)
• 2 large eggs
• 1/4 cup lemon juice (freshly squeezed)
• 1/4 cup melted coconut oil or butter
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine the gluten-free flour, baking powder, baking soda, salt, sugar, poppy seeds, and lemon zest.
3. In a separate bowl, whisk together the yogurt, eggs, lemon juice, melted coconut oil (or butter), and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Spoon the batter into the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool slightly before serving.

These Gluten-Free Lemon Poppy Seed Muffins are the perfect balance of tangy and sweet, with the refreshing citrus flavor paired with a satisfying crunch from the poppy seeds. They’re light yet filling, making them a great choice for brunch or as a snack throughout the day. The gluten-free flour blend ensures a soft, moist texture, while the Greek yogurt adds richness. These muffins are easy to prepare, and their fresh, zesty flavor will brighten up any morning or brunch table.

Gluten-Free Avocado Toast with Poached Egg

Gluten-Free Avocado Toast with Poached Egg is a simple yet nourishing brunch option that’s full of flavor and nutrition. The creamy, rich avocado spread on a gluten-free toasted bread base is perfectly complemented by a warm, runny poached egg on top. This dish is packed with healthy fats, fiber, and protein, making it both satisfying and energizing. It’s ideal for a Friday morning when you need something quick but full of fresh flavors.

Ingredients:

• 2 slices gluten-free bread
• 1 ripe avocado
• 2 large eggs
• 1 tablespoon apple cider vinegar (optional)
• Salt and pepper to taste
• Red pepper flakes (optional)
• Fresh cilantro or parsley for garnish (optional)

Instructions:

1. Toast the gluten-free bread slices until crispy and golden brown.
2. While the bread is toasting, bring a small pot of water to a simmer over medium heat. Add the apple cider vinegar (optional) to help the eggs set.
3. Crack each egg into a small cup and gently slide it into the simmering water. Cook for 3-4 minutes for a soft poach, or longer if you prefer a firmer yolk.
4. While the eggs cook, cut the avocado in half and remove the pit. Scoop out the flesh into a bowl and mash with a fork. Season with salt, pepper, and red pepper flakes (optional).
5. Once the toast is ready, spread the mashed avocado generously over each slice.
6. Carefully remove the poached eggs from the water using a slotted spoon and place one on top of each piece of avocado toast.
7. Garnish with fresh cilantro or parsley, and serve immediately.

This Gluten-Free Avocado Toast with Poached Egg is a crowd-pleasing, nutritious choice for brunch. The creamy avocado pairs perfectly with the rich poached egg, and the crispy toast provides the right texture to balance it all. Packed with healthy fats and protein, it’s a great way to fuel your morning while enjoying a satisfying dish. Whether you make it for yourself or serve it to guests, this avocado toast is an easy and elegant way to enjoy gluten-free goodness.

Gluten-Free Banana Pancakes with Maple Syrup

Gluten-Free Banana Pancakes with Maple Syrup are a delicious and hearty option for a gluten-free brunch. The natural sweetness of ripe bananas makes these pancakes extra moist and flavorful, while the fluffy texture ensures they melt in your mouth. Served with a drizzle of pure maple syrup, these pancakes are a sweet yet wholesome treat to kick off your Friday.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 teaspoon baking powder (gluten-free)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon (optional)
• 2 ripe bananas, mashed
• 2 large eggs
• 3/4 cup almond milk (or any milk of choice)
• 1 teaspoon vanilla extract
• Butter or coconut oil for cooking
• Maple syrup for serving

Instructions:

1. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
2. In another bowl, mash the bananas with a fork until smooth.
3. Add the eggs, almond milk, and vanilla extract to the mashed bananas, stirring to combine.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. If the batter is too thick, add a little more milk to achieve a pourable consistency.
5. Heat a skillet or griddle over medium heat and add a little butter or coconut oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side or until golden brown.
7. Stack the pancakes and drizzle with maple syrup. Serve warm.

These Gluten-Free Banana Pancakes with Maple Syrup are a delightful treat for anyone following a gluten-free diet. The natural sweetness of the bananas gives these pancakes a rich flavor without the need for added sugar, while the fluffy texture makes them feel indulgent. Topped with warm maple syrup, they create a comforting, satisfying brunch. These pancakes are perfect for a relaxing Friday morning or as a special treat for friends and family.

Gluten-Free Zucchini Fritters with Yogurt Dip

Gluten-Free Zucchini Fritters with Yogurt Dip are a savory, veggie-packed option for brunch that’s both light and satisfying. The crispy fritters are made from grated zucchini, egg, and gluten-free breadcrumbs, and are lightly fried to perfection. Paired with a refreshing yogurt dip, these fritters make for a tasty and healthy gluten-free brunch choice that everyone will love.

Ingredients for Fritters:

• 2 medium zucchinis, grated
• 1/4 cup gluten-free breadcrumbs
• 1 large egg
• 1/4 cup grated Parmesan cheese (optional)
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
• Salt and pepper to taste
• Olive oil for frying

Ingredients for Yogurt Dip:

• 1/2 cup Greek yogurt (or dairy-free yogurt)
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Grate the zucchinis and place them in a clean kitchen towel. Squeeze out any excess moisture.
2. In a large bowl, combine the zucchini, gluten-free breadcrumbs, egg, Parmesan cheese (if using), dill, salt, and pepper. Mix until everything is well incorporated.
3. Heat a skillet over medium heat and add olive oil.
4. Spoon tablespoons of the zucchini mixture into the skillet and flatten slightly to form fritters. Cook for 3-4 minutes on each side until golden brown and crispy.
5. While the fritters are cooking, prepare the yogurt dip by mixing together Greek yogurt, lemon juice, garlic powder, dill, salt, and pepper in a small bowl.
6. Once the fritters are cooked, serve them warm with the yogurt dip.

These Gluten-Free Zucchini Fritters with Yogurt Dip offer a flavorful and healthy way to enjoy a gluten-free brunch. The crispy fritters are full of savory goodness, and the yogurt dip adds a creamy, tangy contrast. These fritters are a great way to incorporate more vegetables into your meal and are perfect for anyone following a gluten-free diet. They can be served as a light brunch or as an appetizer for a larger gathering. With the fresh, flavorful dip, this dish is sure to be a hit!

Gluten-Free Sweet Potato Hash

Gluten-Free Sweet Potato Hash is a flavorful, hearty dish that’s perfect for a Friday brunch. Loaded with roasted sweet potatoes, bell peppers, onions, and seasoned with a touch of paprika and garlic, this dish provides a warm and satisfying start to your day. It’s naturally gluten-free, nutrient-packed, and can be easily customized with your favorite veggies or protein options like bacon or eggs.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)
• 2 eggs (optional, for topping)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the diced sweet potatoes, bell pepper, and onion with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
3. Spread the vegetables evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and slightly crispy.
4. While the hash is roasting, cook the eggs (fried, scrambled, or poached) if using.
5. Once the hash is done, remove from the oven and garnish with fresh parsley.
6. Serve the sweet potato hash with a fried egg on top for extra protein and richness.

Gluten-Free Sweet Potato Hash is a nutritious and flavorful brunch option that can be enjoyed on its own or topped with eggs for a more filling meal. The natural sweetness of the sweet potatoes complements the savory bell peppers and onions, making for a deliciously balanced dish. This hash is versatile, allowing you to add any extra vegetables or proteins of your choice, and it’s perfect for a cozy and satisfying gluten-free brunch on a Friday morning.

Gluten-Free Veggie Quiche

Gluten-Free Veggie Quiche is a savory and delicious brunch option that is naturally gluten-free when made with a gluten-free crust. Filled with a mix of eggs, fresh veggies like spinach, mushrooms, and onions, and a sprinkle of cheese, this quiche is creamy, comforting, and satisfying. It’s great for meal prep and can be served warm or cold for a quick and easy brunch that everyone will love.

Ingredients for the Crust:

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup cold butter, cut into cubes
• 1/4 cup cold water

Ingredients for the Filling:

• 4 large eggs
• 1 cup milk (dairy or non-dairy)
• 1 cup fresh spinach, chopped
• 1/2 cup mushrooms, sliced
• 1/4 cup onion, chopped
• 1/2 cup shredded cheese (optional)
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. For the crust: In a food processor, combine the gluten-free flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Slowly add cold water, one tablespoon at a time, until the dough comes together. Press the dough into a greased pie dish and bake for 10 minutes to set.
3. For the filling: In a skillet, heat a little olive oil over medium heat. Sauté the mushrooms and onions until softened, about 5 minutes. Add the spinach and cook until wilted.
4. In a bowl, whisk together the eggs and milk. Stir in the sautéed veggies and cheese (if using). Season with salt and pepper.
5. Pour the egg mixture into the pre-baked crust and bake for 30-35 minutes, or until the quiche is set and golden on top.
6. Let the quiche cool slightly before slicing and serving.

This Gluten-Free Veggie Quiche offers a flavorful, protein-packed option for a satisfying brunch. The gluten-free crust holds the creamy, savory filling beautifully, while the fresh veggies add flavor and nutrients. This dish is perfect for a Friday brunch when you want something light but filling, and it can be served warm or cold for a flexible meal. Plus, it’s easy to customize with any vegetables or cheese you have on hand.

Gluten-Free Chia Pudding Parfaits

Gluten-Free Chia Pudding Parfaits are an easy, healthy, and gluten-free brunch option that can be prepared ahead of time. With layers of creamy chia pudding, fresh fruit, and a drizzle of honey, these parfaits are refreshing and full of antioxidants. The chia seeds provide fiber, omega-3s, and protein, making this dish a great way to start your Friday with a nutritious and energizing meal.

Ingredients:

• 1/2 cup chia seeds
• 2 cups almond milk (or any milk of choice)
• 1 tablespoon maple syrup or honey
• 1/2 teaspoon vanilla extract
• 1/2 cup fresh berries (blueberries, strawberries, raspberries, etc.)
• 1/4 cup granola (gluten-free, if necessary)

Instructions:

1. In a bowl, mix the chia seeds, almond milk, maple syrup, and vanilla extract. Stir well to combine and let it sit for 5 minutes.
2. Stir the mixture again to ensure the chia seeds aren’t clumping together. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the pudding to thicken.
3. Once the chia pudding is set, layer it into serving glasses or jars. Start with a spoonful of chia pudding, followed by a layer of fresh berries and a sprinkle of granola.
4. Repeat the layers until the glasses are full, and finish with a drizzle of honey on top.
5. Serve immediately, or store in the fridge for a make-ahead brunch option.

Gluten-Free Chia Pudding Parfaits are the perfect balance of creamy, crunchy, and fresh. The chia pudding is rich in nutrients and keeps you feeling full, while the berries add a burst of freshness, and the granola gives a satisfying crunch. These parfaits are a great option for anyone looking for a light yet filling brunch, and they can be made ahead of time for a stress-free Friday morning. Whether you’re meal prepping or serving them to guests, these chia pudding parfaits are sure to delight!

Gluten-Free Pancakes with Berry Compote

Gluten-Free Pancakes with Berry Compote offer a delightful twist on a classic brunch favorite. These fluffy gluten-free pancakes are made with a combination of rice flour and almond flour, ensuring they’re light and tender. The homemade berry compote, made with fresh or frozen berries, adds a burst of sweetness and antioxidants. This dish is perfect for a Friday brunch when you want something indulgent yet healthy.

Ingredients for Pancakes:

• 1/2 cup rice flour
• 1/2 cup almond flour
• 1 tablespoon sugar or maple syrup
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup milk (dairy or non-dairy)
• 1 teaspoon vanilla extract
• 1 tablespoon butter (or coconut oil), melted

Ingredients for Berry Compote:

• 2 cups mixed berries (fresh or frozen)
• 1 tablespoon honey or maple syrup
• 1 teaspoon lemon juice
• 1/4 teaspoon vanilla extract

Instructions:

1. For the pancakes: In a bowl, whisk together rice flour, almond flour, sugar, baking powder, and salt.
2. In a separate bowl, beat the eggs and mix in the milk, vanilla extract, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable. Add a little more milk if needed.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, until golden brown.
6. For the berry compote: In a small saucepan, combine the berries, honey, lemon juice, and vanilla. Simmer over medium heat for about 5-7 minutes, until the berries break down and form a sauce.
7. Serve the pancakes warm, topped with the berry compote.

Gluten-Free Pancakes with Berry Compote are a delicious and satisfying way to enjoy a gluten-free brunch. The fluffy pancakes are light and full of flavor, while the homemade berry compote adds a sweet, tangy contrast that takes this dish to the next level. These pancakes are perfect for those looking for a comforting brunch option that doesn’t compromise on taste or texture. Plus, they’re customizable—you can switch up the berries or add extra toppings like whipped cream or nuts for added crunch.

Gluten-Free Avocado Toast with Poached Eggs

Gluten-Free Avocado Toast with Poached Eggs is a trendy and nourishing brunch option. Creamy avocado spread on gluten-free toast, topped with a perfectly poached egg, makes for a satisfying meal that’s rich in healthy fats and protein. This dish is quick to prepare, packed with nutrients, and can be easily customized with additional toppings like tomatoes, spinach, or a sprinkle of red pepper flakes.

Ingredients:

• 2 slices gluten-free bread (your choice of variety)
• 1 ripe avocado, mashed
• 2 large eggs
• 1 tablespoon white vinegar
• Salt and pepper to taste
• Red pepper flakes (optional)
• Fresh herbs (such as parsley or chives) for garnish
• Olive oil for drizzling

Instructions:

1. Toast the gluten-free bread slices until golden and crispy.
2. Meanwhile, bring a pot of water to a simmer. Add the vinegar to the water. Crack each egg into a small bowl or cup.
3. Gently slide the eggs into the simmering water and cook for about 3-4 minutes for soft poached eggs. Remove them with a slotted spoon and set aside.
4. Mash the ripe avocado in a bowl, and season with salt and pepper.
5. Spread the mashed avocado generously on the toasted bread slices.
6. Top each toast with a poached egg and drizzle with olive oil.
7. Garnish with fresh herbs, a sprinkle of red pepper flakes (if desired), and serve immediately.

Gluten-Free Avocado Toast with Poached Eggs is a simple yet fulfilling brunch option. The combination of creamy avocado, warm toasted bread, and a perfectly poached egg is a satisfying way to start your Friday. It’s an easy, nutrient-packed dish that can be prepared in minutes, and the toppings are endlessly customizable—add your favorite veggies, cheeses, or seasonings for a unique twist. This dish is perfect for a quick and healthy brunch that feels both indulgent and wholesome.

Gluten-Free Banana Nut Muffins

Gluten-Free Banana Nut Muffins are a deliciously moist and naturally sweetened treat that’s perfect for a Friday brunch. These muffins are made with ripe bananas, gluten-free flour, and chopped walnuts, offering a balanced combination of sweetness and crunch. They’re also dairy-free, making them suitable for a variety of dietary preferences. Whether enjoyed on their own or paired with a cup of coffee, these muffins are a great start to the weekend.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup almond flour
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup coconut sugar or maple syrup
• 2 large eggs
• 1/4 cup coconut oil or butter, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/3 cup chopped walnuts

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the mashed bananas, eggs, melted coconut oil, and vanilla extract. Mix well.
3. In another bowl, whisk together the almond flour, gluten-free flour, coconut sugar, baking powder, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in the chopped walnuts.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Gluten-Free Banana Nut Muffins are a moist and flavorful brunch treat that’s both satisfying and nutritious. The combination of ripe bananas and crunchy walnuts creates a perfect balance of sweetness and texture. These muffins are easy to prepare and make a great grab-and-go option for busy mornings or a relaxing weekend brunch. You can also store them in an airtight container for several days or freeze them for later use, making them a great option for meal prepping.

Note: More recipes are coming soon!