21 Delicious Dairy-Free, Gluten-Free Brunch Recipes You’ll Love

Brunch is one of the most versatile meals of the week—a chance to enjoy both breakfast and lunch favorites in one sitting.

But if you follow a dairy-free or gluten-free diet, finding delicious brunch ideas can sometimes feel limiting.

The good news is that eating clean doesn’t mean sacrificing flavor! These 21 dairy-free, gluten-free brunch recipes are designed to be flavorful, satisfying, and easy to prepare.

From sweet treats like muffins and pancakes to hearty bowls, savory hash, and refreshing parfaits, this collection has something for everyone.

Whether you’re cooking for a family gathering, a weekend treat, or a simple mid-morning meal, these recipes will ensure your brunch table is colorful, nourishing, and full of variety.

Each recipe is designed to be wholesome, satisfying, and completely free from dairy and gluten, so you can enjoy brunch without compromise.

21 Delicious Dairy-Free, Gluten-Free Brunch Recipes You’ll Love

With these 21 dairy-free, gluten-free brunch recipes, enjoying a flavorful, satisfying, and allergy-friendly brunch is easier than ever.

From quick weekday options to show-stopping weekend spreads, there’s something here for every mood and occasion.

By incorporating fresh fruits, vegetables, whole grains, and plant-based proteins, these recipes will not only delight your taste buds but also keep you energized and satisfied throughout the day.

Whether you’re hosting friends or enjoying a quiet morning at home, these brunch ideas will make every meal a nourishing celebration.

Sweet Potato & Spinach Frittata

This vibrant frittata combines the natural sweetness of roasted sweet potatoes with fresh spinach, creating a satisfying and hearty brunch dish that is both dairy-free and gluten-free.

Perfect for a weekend gathering, it’s packed with flavor and nutrition.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 small onion, finely chopped
• 2 cups fresh spinach
• 6 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Fresh herbs for garnish (parsley or chives)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss diced sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized.
3. While sweet potatoes roast, sauté onion in a skillet over medium heat until translucent. Add spinach and cook until wilted.
4. In a mixing bowl, whisk together eggs, almond milk, garlic powder, smoked paprika, and a pinch of salt and pepper.
5. Once sweet potatoes are done, add them to the skillet with the onions and spinach. Pour egg mixture evenly over the vegetables.
6. Transfer the skillet to the oven and bake for 20–25 minutes, or until eggs are fully set and lightly golden on top.
7. Let cool slightly, garnish with fresh herbs, and slice into wedges for serving.

This frittata is a colorful, protein-packed brunch option that stays satisfying without dairy or gluten.

Coconut Yogurt & Berry Parfait

A refreshing and creamy parfait that layers dairy-free coconut yogurt with fresh berries and gluten-free granola.

This recipe is quick, visually appealing, and full of antioxidants, making it perfect for a light and healthy brunch.

Ingredients:

• 2 cups unsweetened coconut yogurt
• 1 cup fresh strawberries, sliced
• 1 cup fresh blueberries
• 1 cup gluten-free granola
• 2 tbsp maple syrup (optional)
• Fresh mint leaves for garnish

Instructions:

1. In 4 serving glasses, start by spooning a layer of coconut yogurt at the bottom.
2. Add a layer of sliced strawberries and blueberries over the yogurt.
3. Sprinkle a layer of gluten-free granola on top of the berries.
4. Repeat the layers until the glasses are filled, finishing with a layer of berries on top.
5. Drizzle with maple syrup if desired and garnish with fresh mint leaves.
6. Serve immediately for a fresh, crunchy texture, or refrigerate for up to 2 hours to let flavors meld.

This parfait is not only a feast for the eyes but also a satisfying, guilt-free brunch treat that balances sweetness and freshness without any dairy or gluten.

Quinoa & Avocado Breakfast Bowl

This nutrient-dense breakfast bowl combines fluffy quinoa, creamy avocado, and roasted vegetables, topped with a zesty dressing.

It’s a wholesome, protein-packed brunch that is completely free of dairy and gluten.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 small zucchini, diced
• 1 red bell pepper, diced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 ripe avocado, sliced
• 1/4 cup pumpkin seeds
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• 2 tbsp olive oil for dressing

Instructions:

1. In a medium saucepan, bring quinoa and water (or broth) to a boil. Reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy. Set aside.
2. While quinoa cooks, toss zucchini and red bell pepper with olive oil, salt, and pepper. Roast at 400°F (200°C) for 15–20 minutes until tender.
3. In a small bowl, whisk together lemon juice, Dijon mustard, maple syrup, and olive oil to make the dressing. Adjust seasoning to taste.
4. In serving bowls, layer quinoa, roasted vegetables, and avocado slices. Drizzle with the dressing and sprinkle pumpkin seeds on top for added crunch.
5. Serve warm or at room temperature.

This bowl is a perfect balance of textures and flavors, providing a hearty and nourishing brunch that leaves you energized and satisfied without any dairy or gluten.

Chickpea & Veggie Breakfast Hash

A savory and filling brunch dish that combines crispy chickpeas with sautéed vegetables and fresh herbs.

This hash is naturally dairy-free and gluten-free, making it a wholesome option for a satisfying morning meal.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 small red onion, chopped
• 1 red bell pepper, diced
• 1 zucchini, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped
• 1 avocado, sliced (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, sautéing until soft, about 5 minutes.
2. Add zucchini and garlic, cooking another 3–4 minutes until tender.
3. Stir in chickpeas, smoked paprika, cumin, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until chickpeas are slightly crispy.
4. Remove from heat and sprinkle with fresh parsley.
5. Serve warm with avocado slices on the side if desired.

This hash is a hearty, protein-packed brunch dish that’s easy to prepare and full of flavor, perfect for a mid-morning pick-me-up.

Almond Flour Pancakes with Banana & Cinnamon

Fluffy, golden pancakes made with almond flour, naturally sweetened with bananas and spiced with cinnamon.

These pancakes are both dairy-free and gluten-free, making them a delicious indulgence for brunch.

Ingredients:

• 1 1/2 cups almond flour
• 1 tsp baking powder (gluten-free)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 2 ripe bananas, mashed
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• Coconut oil for cooking
• Maple syrup and fresh berries for serving

Instructions:

1. In a mixing bowl, combine almond flour, baking powder, baking soda, salt, and cinnamon.
2. In another bowl, mash bananas and whisk together eggs, almond milk, and vanilla extract.
3. Pour wet ingredients into dry ingredients and mix until smooth. Batter should be slightly thick.
4. Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
5. Pour 1/4 cup batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form, then flip and cook another 2 minutes until golden brown.
6. Serve stacked pancakes with maple syrup and fresh berries on top.

These pancakes are light, fluffy, and naturally sweet, making them a perfect brunch treat without any dairy or gluten.

Savory Mushroom & Herb Crepes

Delicate crepes made from chickpea flour, filled with sautéed mushrooms, onions, and fresh herbs.

These savory crepes are entirely dairy-free and gluten-free, offering an elegant brunch option that’s both satisfying and flavorful.

Ingredients:

• 1 cup chickpea flour
• 1 1/4 cups water
• 1 tbsp olive oil, plus extra for cooking
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp nutritional yeast (optional)
• 2 cups mushrooms, sliced
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 tsp fresh thyme leaves
• 1 tbsp fresh parsley, chopped

Instructions:

1. In a bowl, whisk together chickpea flour, water, olive oil, salt, pepper, and nutritional yeast until smooth. Let batter rest for 10 minutes.
2. Heat a non-stick skillet over medium heat and lightly grease with olive oil. Pour a thin layer of batter, swirling the pan to evenly coat. Cook for 2–3 minutes until edges lift, then flip and cook another 1–2 minutes. Repeat with remaining batter.
3. In another skillet, heat olive oil and sauté onion until translucent. Add garlic and mushrooms, cooking until mushrooms are tender and golden. Stir in thyme and parsley.
4. Fill each crepe with the mushroom mixture, fold, and serve warm.

These crepes are a sophisticated yet comforting brunch dish, perfect for weekends or special gatherings, all without dairy or gluten

Zucchini & Carrot Gluten-Free Muffins

These moist, tender muffins are naturally sweetened with carrots and zucchini, making them a wholesome brunch option.

Completely dairy-free and gluten-free, they’re perfect for pairing with coffee or tea.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup gluten-free oat flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 2 large eggs
• 1/4 cup unsweetened applesauce
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 cup grated zucchini
• 1 cup grated carrot
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mix almond flour, oat flour, baking soda, salt, and cinnamon.
3. In another bowl, whisk together eggs, applesauce, maple syrup, and vanilla extract.
4. Combine wet and dry ingredients, then fold in zucchini, carrot, and walnuts.
5. Divide batter evenly into the muffin tin and bake for 22–25 minutes, or until a toothpick comes out clean.
6. Cool slightly before serving.

These muffins are subtly sweet, nutritious, and perfect for a grab-and-go brunch treat.

Sweet Corn & Herb Fritters

Crispy on the outside, soft on the inside, these fritters are made with fresh corn and herbs, making them a delightful dairy-free, gluten-free brunch option.

Ingredients:

• 1 1/2 cups fresh corn kernels (or frozen, thawed)
• 2 large eggs
• 1/4 cup chickpea flour
• 1/4 cup finely chopped green onions
• 2 tbsp chopped fresh cilantro or parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil for frying

Instructions:

1. In a bowl, whisk eggs, then add chickpea flour, green onions, cilantro, salt, and pepper.
2. Stir in corn and mix until well combined.
3. Heat olive oil in a skillet over medium heat. Drop spoonfuls of the mixture and flatten slightly.
4. Cook fritters 3–4 minutes per side, until golden brown and cooked through.
5. Serve warm with avocado slices or a dairy-free yogurt dip.

These fritters are crunchy, flavorful, and perfect for a weekend brunch centerpiece.

Avocado & Tomato Toast on Gluten-Free Bread

A simple yet satisfying brunch recipe, this dairy-free toast is loaded with creamy avocado, ripe tomatoes, and fresh herbs.

Ingredients:

• 4 slices gluten-free bread, toasted
• 2 ripe avocados
• 1 cup cherry tomatoes, halved
• 1 tbsp lemon juice
• Salt and pepper, to taste
• 1/4 tsp red pepper flakes (optional)
• Fresh basil or parsley for garnish

Instructions:

1. Mash avocados with lemon juice, salt, and pepper.
2. Spread the avocado mixture evenly on toasted bread slices.
3. Top with cherry tomatoes, a sprinkle of red pepper flakes, and fresh herbs.
4. Serve immediately.

This dish is fresh, colorful, and perfect for a light, healthy brunch.

Spinach & Mushroom Breakfast Tacos

Soft gluten-free tortillas filled with sautéed spinach and mushrooms make for a satisfying, dairy-free brunch.

Ingredients:

• 4 gluten-free tortillas
• 2 cups fresh spinach
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 tsp smoked paprika
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onion until translucent, then add garlic, mushrooms, and spinach. Cook until vegetables are tender.
2. Season with salt, pepper, and smoked paprika.
3. Warm tortillas in a dry skillet or microwave.
4. Fill each tortilla with the vegetable mixture and garnish with fresh cilantro.

These tacos are hearty, flavorful, and make for a fun, hands-on brunch experience.

Butternut Squash & Sage Soup

This creamy soup is made without dairy and naturally gluten-free, perfect for a warm brunch option.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 tsp ground nutmeg
• Salt and pepper, to taste
• 1 tbsp fresh sage, chopped

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent.
2. Add butternut squash, vegetable broth, nutmeg, salt, and pepper. Bring to a boil, then simmer for 20 minutes until squash is tender.
3. Use an immersion blender to puree the soup until smooth. Stir in fresh sage.
4. Serve warm with gluten-free bread or roasted seeds as garnish.

This soup is comforting, flavorful, and an elegant addition to any brunch spread.

Berry & Chia Seed Pudding

A make-ahead dairy-free and gluten-free pudding that’s naturally sweetened and bursting with antioxidants.

Ingredients:

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1/2 cup mixed berries (strawberries, blueberries, raspberries)
• 1 tbsp sliced almonds for topping

Instructions:

1. In a bowl, combine chia seeds, almond milk, maple syrup, and vanilla. Stir well.
2. Refrigerate for at least 4 hours or overnight, stirring once after 30 minutes to prevent clumping.
3. Top with mixed berries and almonds before serving.

This pudding is creamy, refreshing, and makes for a convenient, nutritious brunch dish

Sweet Potato & Black Bean Breakfast Bowl

A hearty, protein-packed breakfast bowl featuring roasted sweet potatoes, black beans, and avocado.

Perfect for a filling, dairy-free, and gluten-free brunch.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup cooked black beans
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• 1 avocado, sliced
• 2 tbsp fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. While sweet potatoes roast, warm black beans in a small pot and season with smoked paprika, cumin, salt, and pepper.
3. In serving bowls, layer roasted sweet potatoes, black beans, and avocado slices.
4. Garnish with fresh cilantro and a squeeze of lime juice.

This bowl is colorful, filling, and loaded with nutrients for a satisfying brunch.

Coconut Flour Blueberry Pancakes

Fluffy pancakes made with coconut flour, sweetened naturally with blueberries.

Gluten-free and dairy-free, these are perfect for a special brunch treat.

Ingredients:

• 1/2 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries
• Coconut oil for cooking

Instructions:

1. In a bowl, mix coconut flour, baking soda, and salt.
2. In another bowl, whisk eggs, almond milk, maple syrup, and vanilla.
3. Combine wet and dry ingredients and fold in blueberries. Batter will be thick.
4. Heat a skillet over medium heat and grease with coconut oil. Cook pancakes 2–3 minutes per side until golden brown.
5. Serve warm with extra blueberries and maple syrup.

These pancakes are light, naturally sweet, and delightfully fluffy.

Roasted Veggie & Quinoa Salad

A refreshing, protein-rich salad with roasted vegetables and quinoa. Perfect for a light, dairy-free, gluten-free brunch.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 small red onion, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup pumpkin seeds
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp fresh parsley, chopped

Instructions:

1. Cook quinoa in water or broth according to package instructions. Fluff and set aside.
2. Toss zucchini, bell pepper, and onion with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20 minutes.
3. In a large bowl, combine quinoa and roasted vegetables.
4. Drizzle with olive oil and lemon juice, then toss with pumpkin seeds and parsley.

This salad is light, flavorful, and keeps well for brunch gatherings.

Vegan Breakfast Burrito

A gluten-free tortilla filled with tofu scramble, black beans, and vegetables. A hearty, dairy-free brunch option.

Ingredients:

• 4 gluten-free tortillas
• 1 block firm tofu, crumbled
• 1/2 cup black beans
• 1/2 cup diced bell peppers
• 1/4 cup diced onion
• 2 tbsp nutritional yeast
• 1 tsp turmeric
• Salt and pepper, to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a skillet. Sauté onion and bell peppers until tender.
2. Add crumbled tofu, turmeric, nutritional yeast, salt, and pepper. Cook for 5–7 minutes until tofu is lightly golden.
3. Warm tortillas, fill with tofu scramble and black beans.
4. Garnish with cilantro and roll burrito-style.

These burritos are filling, flavorful, and perfect for brunch on-the-go.

Apple Cinnamon Oatmeal

A warm and comforting dairy-free, gluten-free oatmeal flavored with apple and cinnamon.

Ingredients:

• 1 cup gluten-free rolled oats
• 2 cups unsweetened almond milk
• 1 apple, peeled and diced
• 1 tsp cinnamon
• 1 tbsp maple syrup
• 1/4 tsp salt
• Chopped nuts for topping

Instructions:

1. In a saucepan, combine oats, almond milk, apple, cinnamon, and salt. Bring to a simmer.
2. Cook 5–7 minutes, stirring occasionally, until oats are soft and creamy.
3. Stir in maple syrup. Serve with chopped nuts on top.

This oatmeal is naturally sweet, creamy, and perfect for a cozy brunch.

Mediterranean Chickpea & Avocado Wrap

A quick, nutritious wrap loaded with chickpeas, fresh vegetables, and avocado. Dairy-free and gluten-free, ideal for a light brunch.

Ingredients:

• 2 gluten-free tortillas
• 1 cup canned chickpeas, rinsed and drained
• 1/2 avocado, mashed
• 1/4 cup diced cucumber
• 1/4 cup diced tomato
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Fresh parsley, chopped

Instructions:

1. In a bowl, mash chickpeas and avocado together.
2. Stir in cucumber, tomato, olive oil, lemon juice, salt, pepper, and parsley.
3. Spread mixture evenly over tortillas, roll up, and slice in half.

This wrap is fresh, flavorful, and ready in minutes for a nutritious brunch

Savory Sweet Potato & Kale Hash

A warm, hearty brunch dish featuring roasted sweet potatoes and sautéed kale, seasoned with garlic and herbs. This dish is naturally dairy-free and gluten-free.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 small onion, chopped
• 2 cups kale, chopped
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper. Roast for 25 minutes until tender.
2. In a skillet, sauté onion and garlic until translucent. Add kale and cook until wilted.
3. Stir roasted sweet potatoes into the skillet, season with smoked paprika, and mix well.
4. Garnish with fresh parsley and serve warm.

This hash is nutritious, flavorful, and a perfect savory brunch option.

Tropical Chia & Mango Pudding

A creamy, refreshing pudding made with chia seeds, coconut milk, and fresh mango.

Gluten-free and dairy-free, perfect for a light and tropical brunch treat.

Ingredients:

• 1/4 cup chia seeds
• 1 cup unsweetened coconut milk
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1/2 cup fresh mango, diced
• Toasted coconut flakes for garnish

Instructions:

1. In a bowl, combine chia seeds, coconut milk, maple syrup, and vanilla. Stir well.
2. Refrigerate for at least 4 hours or overnight, stirring once after 30 minutes.
3. Top with fresh mango and toasted coconut flakes before serving.

This pudding is creamy, tropical, and a refreshing addition to any brunch spread.

Roasted Veggie & Hummus Gluten-Free Wrap

A quick, healthy brunch wrap filled with roasted vegetables and creamy hummus.

Completely dairy-free and gluten-free, perfect for a light, satisfying meal.

Ingredients:

• 2 gluten-free tortillas
• 1 cup roasted vegetables (bell peppers, zucchini, carrots)
• 1/4 cup hummus
• 1/4 cup fresh spinach
• 1 tsp olive oil
• Salt and pepper, to taste

Instructions:

1. Roast vegetables with olive oil, salt, and pepper at 400°F (200°C) for 15–20 minutes.
2. Spread hummus evenly over each tortilla.
3. Layer roasted vegetables and fresh spinach on top.
4. Roll up the tortillas tightly and slice in half to serve.

This wrap is fresh, flavorful, and ready in minutes, making it perfect for a brunch on-the-go