Cotter Crunch

Fluffy Pancakes for One

Lindsay Cotter — Fri, 24 Apr 2026 23:09:55 +0000

Pancakes for one are the perfect breakfast or snack that prevents waste without sacrificing taste or texture. This single-serving pancake recipe comes together with a handful of simple ingredients for a protein-forward meal that’s sweet, super fluffy, and so easy to make!

These gluten-free single-serve pancakes started as my little Saturday ritual. Almost every weekend, I mix up a quick batch for myself—nothing fancy, just simple ingredients, a little extra protein, and a warm stack of pancakes that feels like a small treat to start the morning. There’s no big mess and no giant batch… just one serving, exactly how I like it.

Over time, I realized this recipe works for more than just slow weekends. It’s also a great Mother’s Day brunch idea, especially if kids want to make breakfast for mom without a complicated recipe. Everything comes together quickly, cooks in minutes, and the single-serve portion keeps things simple, eliminating the excessive amount of extras I sometimes have when making Swedish oven-baked pancakes or sheet pan chocolate protein pancakes.

Another bonus: these pancakes are freezer-friendly, so you can double the batch and save extras for busy mornings. Whether you’re making them for yourself or sharing with family.

My Top Tips Before You Begin

Batter Tip: Keep in mind that you’ll likely need to adjust the batter as you go, depending on the protein powder or gluten-free flour. Don’t worry. I provide suggestions below!
Pan & Heat Tip: If you’re using a non-stick pan instead of a griddle or cast iron, cook over medium heat rather than medium-high. Non-stick pans tend to run hotter, so lowering the heat helps the pancakes cook through evenly without over-browning the outside. Keep in mind that every pan reacts a little differently, so adjust the heat as needed for best results.
Make It Your Own Use the ingredient options as a guide and find your personal sweet spot. You can swap the cottage cheese for Greek yogurt, and use rolled oats or oat flour depending on what you have on hand. My personal favorite is Greek yogurt + oat flour with a splash of vanilla (and a scoop of protein).

Ingredients You’ll Need

This is not the full ingredient list, just my notes regarding the key components. Please be sure to scroll down to the recipe card for the complete details!

Cottage Cheese or Greek Yogurt – This helps create the fluffy consistency we want while adding protein.

Dairy-Free Option – Use ¼ cup non-dairy yogurt instead of cottage cheese (Note that you will need to adjust the batter thickness since yogurt isn’t as thick as cottage cheese or Greek yogurt. Simply add a little extra gluten-free flour to do so.)

Egg – These act as a binder, helping the pancake hold its shape. I haven’t tested this recipe with vegan egg substitutes and can’t guarantee your results if you do.
Gluten-Free Rolled Oats – Substitute gluten-free oat flour or a gluten-free all-purpose flour blend, if preferred. If you’re using oat flour, you might need to add about 2 tablespoon milk to loosen the batter.
Protein Powder – Use any vegan or regular protein powder you like best. I recommend a fairly neutral flavor, such as vanilla, but feel free to get creative. You can also replace the protein powder with equal amounts of gluten-free oat flour or gluten-free all-purpose flour. For a slightly higher-protein option (without protein powder), use 2 Tablespoons of almond flour and 1 Tablespoon of oat flour.

Protein Powder Notes: Protein powder affects texture. Whey or egg white protein yields the fluffiest pancakes. Plant-based proteins (like pea, rice, or blends) tend to absorb more liquid, which can make the batter thicker and slightly denser. Add 1–2 tablespoon milk as needed to loosen the consistency.

For the most consistent results, use a protein powder you’ve baked or cooked with before.

Optional Sweetener – I like to add 1-2 teaspoons of sugar, maple syrup, or honey to help soften the batter and improve browning.

How to Make Pancakes for One… in a few Easy Steps!

Blend the oats. If using rolled oats, add all the wet ingredients and dry ingredients to a blender and pulse until a smooth batter forms. If using gluten-free flour, whisk all the ingredients in a bowl just until smooth. Let the batter rest at room temperature. This helps it thicken, which creates a fluffier consistency!

Check Batter Consistency: The pancake batter should be thick but pourable, similar to traditional pancake batter. Add 1-3 Tablespoons of milk if it’s too thick, or ½-1 Tablespoon of oat flour, gluten-free flour, or flax meal if it is too thin.

Cook. Heat a skillet or griddle over medium to medium-high heat. Melt butter or non-dairy butter to prevent sticking. Then, pour ¼ cup of pancake batter into the skillet.

Pro Tip: Start with the pan at medium heat and test a small amount of batter (like a silver dollar pancake). This helps you gauge the right temperature. If it cooks through without browning too fast, you’re good to go—just adjust the heat as needed after the first batch.

Flip. Cook until bubbles form on the surface, and the edges look set. Then, flip and continue to cook until the pancake is golden brown and the batter is set. Repeat as needed, greasing the pan before adding more batter.

Enjoy. Add the topping of your choice and enjoy warm!

Troubleshooting Tip: If your pancakes turn out a little dense or dry, it’s usually an easy fix. Try reducing the protein powder slightly (if using), adding a splash of milk, or mixing in a teaspoon of oil for extra moisture. Also keep an eye on cook time—protein-heavy batters cook faster and can dry out if overdone.

Topping Ideas and Serving Suggestions

I serve my fluffy pancakes for one with a little bit of maple syrup and extra butter. That said, this single-serving pancake recipe is also delicious topped with fresh berries, bananas, cashew butter, sunflower seed butter, peanut butter, almond butter, chocolate chips, or coconut whip, all taste great.

With protein, carbs, healthy omega fats, and fiber, I find this recipe plenty filling on its own. However, if you want to serve it as part of a breakfast spread, try adding options like a baked asparagus frittata, oven baked scrambled eggs, a cottage cheese smoothie, or a banana latte!

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Gluten-Free Pancake Recipes

Gluten-Free Pancakes for One Recipe

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Author: Lindsay Cotter
Total Time: 10-12 minutes
Yield: Makes about 2 medium or 3 small pancakes 1x
Diet: Gluten-Free, Low-Carb, Vegetarian

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Description

Soft, fluffy gluten-free pancakes made with a handful of simple ingredients and ready in minutes. This single-serve recipe is easy, high in protein, and perfect for a quick, nourishing breakfast.

Ingredients

Units

¼ cup cottage cheese OR 2% or full fat Greek yogurt (see notes for dairy-free option)
1 Large egg
2.5 Tablespoons (15–16 grams) gluten-free rolled oats, oat flour, or gluten-free all purpose flour.
20–25 grams (2.5 Tablespoons) protein powder (see notes for tips)
½ teaspoon baking powder
Pinch of salt
Optional- pinch of cinnamon
Optional: 1-2 teaspoons sugar, maple syrup, or honey helps soften high-protein batters and improves browning.
Only as needed ingredients: ½ to 1 tablespoon Gluten-free flour, protein powder, or flax meal if batter is too thin. 1-3 tablespoon non-dairy milk if batter is too thick.

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Instructions

If using rolled oats, add all ingredients to a high-speed blender and blend until combined. It’s okay if there is still a bit of texture left from the oats.
Note: If you don’t have a blender, you can use an immersion blender. If using gluten-free flour or oat flour, whisk all ingredients together in a bowl until smooth.
Let the batter rest for at least 10 minutes. This helps the batter thicken and creates fluffier pancakes.
Heat a skillet or griddle over medium to medium-high heat and lightly grease with butter or non-dairy butter. If using a non-stick pan, see notes for heat adjustments.
Pour ¼ cup batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
Flip and cook for another 1–2 minutes, or until golden and cooked through.
Serve warm with your favorite toppings.

Notes

Cooking Temperature: If using a non-stick pan instead of a griddle or cast iron, cook over medium heat rather than medium-high. Non-stick pans tend to run hotter, so lowering the heat helps the pancakes cook through without over-browning. Adjust as needed, as every pan heats a little differently.

Dairy-Free Option Use ¼ cup non-dairy yogurt instead of cottage cheese (not you will need to adjust batter thickness since yogurt isn’t as thick as cottage cheese or Greek yogurt.

Protein Powder Notes: Protein powder affects texture. Whey or egg white protein yields the fluffiest pancakes. Plant-based protein powders absorb more liquid and can make the batter thicker, sometimes more dense but still delicious—add 1–2 tablespoon milk as needed. For best results, use a protein powder you’ve baked or cooked with before.

Protein Substitutes: Replace protein powder with equal amounts gluten-free oat flour or gluten-free all-purpose flour. For a slightly higher-protein option, use 2 Tablespoons almond flour + 1 Tablespoon oat flour.

Batter Consistency: Batter should be thick but pourable, similar to traditional pancake batter. Add 1–3 Tablespoons milk if too thick, or ½–1 Tablespoon oat flour, gluten-free flour, or flax meal if too thin.

Prep Time: 5 minutes
Cook Time: 5-7 minutes
Category: Breakfast
Method: Stove Top
Cuisine: American

Nutrition

Serving Size: 2 medium or 3 small pancakes (no topping)
Calories: 240–255
Sugar: 2-3g
Sodium: 280–340 mg
Fat: 6-8 grams
Saturated Fat: 3-4 grams
Carbohydrates: 15-17 grams
Fiber: 2-3 grams
Protein: 23–26 grams
Cholesterol: ~185–200 mg

Creamy Dill Pickle Salad

Lindsay Cotter — Thu, 16 Apr 2026 16:00:00 +0000

My Creamy Dill Pickle Salad is made with a homemade dressing, fresh veggies, creamy cheese, and crunchy toppings. Easy to customize, it can easily be served as a side dish or main course and is perfect for meal prep, potlucks, or quick meals, especially when the weather is warm!

This salad recipe was handed down to me by my friend Tyler and has been one of the few recipes that has gotten me through pregnancy, alongside my lemon chicken rice soup and baked asparagus frittata. Even my husband requests it on repeat… and I’ve definitely had to hide the extra pickle chips from him, lol.

There’s just something about the tangy flavor and that crisp, crunchy texture I can’t get enough of.

Ingredients and Notes

Please be sure to scroll down to the recipe card for the complete details!

Dill Pickle Ranch Dressing – Skip store-bought options, and make my homemade creamy pickle dressing by combining pickle juice, sour cream (or Greek yogurt), avocado, pickles, fresh dill, fresh parsley, fresh chives, and black pepper.

Ingredient Notes: Swap the sour cream/yogurt with dairy-free yogurt or hummus. Hummus adds extra protein and a savory tang that pairs well with pickle flavors. Or, for a richer dressing, use ¼ cup mayo + ¼ cup avocado in place of the ½ avocado.

Greens – Use sturdy greens, such as massaged kale, Romaine lettuce, iceberg lettuce, or a chopped salad mix. Delicate greens won’t hold up well to the weight of the remaining ingredients, causing the salad to become soggy.
Pickles – I use dill pickles, but any kind you like best and have on hand will taste great.
Shallot – This adds a subtle crunch and sweet, pungent taste. Substitute red onion for a stronger bite, or use green onions (shallots) for a milder flavor.

Note: I like to include a mix of red onion and green onion for a balanced flavor.

Extra Veggies – I like to take advantage of any leftover produce I have on hand. Radish, carrot, celery, and red cabbage make great additions, but really anything goes. I recommend sticking with crunchy, sturdy options that hold up well under the dressing.

Pro-Tip: For the best texture, avoid watery vegetables like tomatoes, zucchini, mushrooms, or cooked vegetables, as they can thin the dressing and make the salad soggy. If using, add just before serving.

Cheese – Use crumbled or shredded cheese, like feta or Parmesan. You can also use cheddar cheese for a sharper taste. Opt for dairy-free varieties, if needed, or feel free to omit the cheese completely.
Optional Toppings – I like to include crushed gluten-free dill pickle chips, gluten-free potato chips, or gluten-free croutons for extra crunch. If you’re going with pickle-flavored chips for the topping, look for gluten-free chips that are ridged or ruffled. They add more crunch and hold up better against the creamy dressing.

Make It a Meal: Make It a Meal: Add shredded chicken to make a creamy dill pickle chicken salad, or mix in chopped bacon, turkey pepperoni, or ham for more of a deli-style option. To keep it vegetarian, add a handful of roasted chickpeas or white beans. You can also turn this into a dill pickle pasta salad by adding cooked al dente gluten-free or regular pasta.

How to Make a Chopped Dill Pickle Salad

Make the dressing. Blend all the dressing ingredients in a food processor or high-speed blender to your desired consistency. I like to leave a bit of chunky texture! Adjust the herbs to taste.

Prepare the salad. Combine the chopped greens, pickles, onion, veggies, cheese, and any add-ins in a large bowl.

Toss the salad. Pour part of the dressing over the salad, and toss to combine and coat
Top & Serve. Add extra crunch just before serving by sprinkling crushed dill chips or croutons over the salad, then give it a light toss and enjoy.

Make-Ahead Tip: If using sturdy greens like iceberg, romaine, chopped salad mix, or kale, you can toss the salad with just ¼ cup dressing (no chips), and let it sit overnight in the fridge. The next day, it’s even more flavorful. Add a few more tablespoons of dressing, and give it a good stir to freshen the salad back up. Then, top it with chips right before serving.

My Favorite Ways to Serve

If serving this dill pickle salad as a side dish, I pair it with protein-rich main courses like my lemon sage chicken thighs, easy oven roasted turkey legs, or oven baked BBQ salmon. Then, I add a side of grain-free Paleo bread or homemade potato bread, too.

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Gluten-Free Salad Recipes

Creamy Dill Pickle Salad Recipe

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5 from 1 review

Author: Lindsay Cotter
Total Time: 15
Yield: 2 (or 3–4 smaller salads) 1x
Diet: Gluten-Free, Low-Carb

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Description

This Creamy Dill Pickle Salad is made with a homemade dressing, fresh veggies, creamy cheese, and crunchy toppings. Easy to customize, it can easily be served as a side dish or main course. Dairy-Free option.

Ingredients

Units

Pickle Ranch Dressing – See notes for dried herbs option.

⅓ cup pickle juice
⅓ cup sour cream or thick plain yogurt (See notes for non-dairy options)
½ of medium avocado (about ⅓ cup mashed) (See notes)
¼ cup chopped pickle slices (gherkin, dill, or sweet pickles)
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
¼ teaspoon black pepper
Optional – ⅛-1/4 teaspoon garlic and onion powder, each

Salad Base

5 cups chopped lettuce or sturdy greens (massaged kale, romaine, iceberg, or a chopped salad mix)
⅓ to ½ cup diced pickles of choice (to taste)
¼ cup thinly sliced shallot, red onion, or chopped green onion for milder flavor
1 cup chopped vegetables of choice (radish, carrot, celery, cabbage, etc.)
⅓ cup crumbled or shredded cheese (feta or Parmesan work great)

Optional protein mix-ins

¼ cup chopped cooked bacon, turkey pepperoni, or ham (uncured nitrate-free if possible)
1–1 ½ cups diced cooked chicken in place of deli meats or added for a full meal
For a vegetarian option, feel free to mix in a handful of chickpeas or white beans

Topping

Crushed gluten-free dill pickle chips, gluten-free potato chips, or gluten-free croutons. Kettle brand Krinkle pickle chips or Jackson’s Dill Pickle chips are my go-to.

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Instructions

Make the dressing: Add pickle juice, sour cream/yogurt, avocado, chopped pickles, herbs, and black pepper to a food processor or high-speed blender.
Blend until mostly smooth and creamy. A little texture is good. Taste and adjust herbs if desired. No added salt is needed since the pickle juice is already seasoned.
Prepare the salad: In a large bowl, combine chopped greens, diced pickles, onion, vegetables, cheese, and any optional add-ins.
Drizzle ¼ cup to ⅓ cup dressing over the salad just before serving and toss to coat evenly. Keep extra dressing for freshening up leftovers or other salads. See notes/tips for making ahead and storing overnight.
Top with crushed chips or croutons immediately before eating so they stay crisp.
Store leftover prepared salad in the fridge for up to 3 days. For the best crunchy/fresh texture, store salad, toppings, and dressing separately whenever possible.

Notes

Dried herb option – Use 1 teaspoon dried dill + 1 teaspoon dried parsley + 1 teaspoon dried chives in place of fresh herbs.

Dairy-free option – Swap sour cream/yogurt with dairy-free yogurt or hummus. Use dairy-free cheese if needed. Hummus adds extra protein and a savory tang that pairs well with pickle flavors.

Ingredient Tips– For a richer dressing, use ¼ cup mayonnaise + ¼ cup avocado in place of the ½ avocado. A mix of red onion and green onion works well for balanced flavor. For best texture, avoid watery vegetables like tomatoes, zucchini, mushrooms, or cooked vegetables, as they can thin the dressing and make the salad soggy. If using, add just before serving.

Meal Prep / Make Ahead: Store dressing separately in an airtight container for up to 4 days. Chop greens and sturdy vegetables ahead of time. Keep chips or croutons separate. Once fully dressed, the salad is best eaten immediately. For an even creamier, more flavorful option, if using sturdy greens like iceberg, romaine, chopped salad mix, or kale, toss the salad with just ¼ cup dressing (no chips) and refrigerate overnight. The next day, add a few more tablespoons of dressing to freshen it up and top with chips or croutons just before serving. This method does not work well with delicate greens like spinach or arugula.

Prep Time: 15
Cook Time: n/a
Category: Salad/main/side
Method: blend, mix
Cuisine: American

Nutrition

Serving Size: 2 to 2½ cups salad base, ~2–3 tablespoon dressing, no chips or optional meats
Calories: ~ 150
Sugar: 3-5 grams
Sodium: 450-600 mg Sodium will vary significantly based on pickle brand and juice used.
Fat: 8 grams
Carbohydrates: 11-12 grams
Fiber: 3-5 grams
Protein: 6 -8 grams
Cholesterol: 15-18 mg

Creamy Pickle Ranch Dressing

Lindsay Cotter — Fri, 10 Apr 2026 20:00:57 +0000

This dill pickle ranch dressing is a tangy twist on my vegan ranch dressing. Made with pickles, sour cream or Greek yogurt, avocado, and fresh herbs, it’s thick, creamy, and better-for-you than store-bought options. Plus, it’s super quick to make! Dairy-free option.

This pickle dressing started as a total experiment… and honestly, I wasn’t expecting it to be this good. I was playing around with a mix of avocado ranch and vegan ranch to make a chicken salad, and it turned into something completely different—in the best way. Tangy, herby, ultra-creamy, and just the right amount of pickle-forward without being overpowering.

It took me right back to something my great grandma always taught me—swap in pickle juice for vinegar when you want more flavor. Not in every recipe, but in things like homemade dressings and other condiments… It’s the magic ingredient. She was always right!

If you love a good ranch but want something a little more unique and flavor-packed, this one’s worth trying. I hope you love it as much as I do.

Ingredients and Notes

Please be sure to scroll down to the recipe card below for the complete ingredient list and instructions!

Pickles – I use chopped pickles and pickle juice to infuse the dressing with a tangy, briny taste. Gherkin pickles, dill pickles, or sweet pickles are my favorites.
Sour Cream or Greek Yogurt – Use sour cream for a thicker, more classic ranch texture and milder flavor. Thick, plain Greek yogurt works for a lighter, tangier option and adds a boost of protein.

Ingredient Swap: For a dairy-free dressing, substitute the sour cream/yogurt with dairy-free yogurt, like my coconut yogurt, or hummus. Hummus adds extra protein and a savory tang that pairs well with pickle flavors!

Avocado – I like to include this for a boost of heart-healthy omega fats and a creamier consistency.

Note: For a richer restaurant-quality dressing, use ¼ cup mayo + ¼ cup avocado in place of the ½ avocado.

Fresh Herbs – Fresh dill, fresh parsley, and fresh chives infuse the dressing with a bright, herbaceous taste, giving it a classic ranch-inspired flavor.

Dried Herb Option: Use 1 teaspoon dried dill + 1 teaspoon dried parsley + 1 teaspoon dried chives in place of fresh herbs.

Spices – Black pepper enhances the rest of the ingredients. I also sometimes include a pinch of garlic powder and onion powder for a little extra savoriness.

Helpful Recipe Tips

Before you make this ranch dressing, here are a few simple tips and tricks to help you get the best texture and flavor—every time!

Smoother consistency – For that classic ranch-style texture, blend the dressing a little longer or use a high-speed blender

No blender – If you don’t have a blender, you can still make this dressing by hand. Finely chop the pickles and fresh herbs so they distribute evenly, then mash the avocado until very smooth (this helps create a creamier base). Whisk everything together until well combined. The texture will still be slightly chunky, but the flavor is just as delicious.

Texture tip – This dressing is easy to customize based on your preference. If it’s too thick, stir in 1–2 tablespoon pickle juice or water, a little at a time, until it reaches your desired consistency. If it’s too thin, add a bit more yogurt, sour cream, or avocado to thicken it back up.

Flavor tip – Pickle brands can vary quite a bit in saltiness and tang. If needed, add more pickle juice for extra tang, fresh herbs for brightness, or a pinch of salt to balance everything out.

Ways to Use

My favorite way to use this dill pickle ranch dressing is as a salad dressing with my dill pickle salad, though it’s great with a variety of salads. It’s also delicious as a spread on sandwiches, flatbreads, and wraps, like my flatbread pizza or Goddess chicken salad wrap – just swap the green goddess dressing for this pickle ranch!

Or, serve it in a bowl as a crowd-pleasing dill pickle ranch dip with an air fried vegetables platter, fresh veggies, like radishes, carrots, and celery sticks, or even chips like my BBQ rutabaga chips or kale chips.. I always make an extra batch for meal prep, storing it in an airtight container or jar in the fridge for easy snacking.

More of Our Favorite

Homemade Dressings and Sauces

Creamy Pickle Ranch Dressing Recipe (No-Mayo)

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No reviews

Author: Lindsay Cotter
Total Time: 5 minutes
Yield: 1 cup 1x
Diet: Gluten-Free, Low-Carb, Vegetarian

Print Recipe

Description

Skip the store-bought and make this creamy dill pickle ranch dressing instead. A tangy twist on classic ranch, it’s made with pickles, sour cream or Greek yogurt, avocado, and fresh herbs for a thick, creamy, flavor-packed dip, dressing, or spread. Dairy-free option included.

Ingredients

Units

⅓ cup pickle juice
⅓ cup sour cream or thick plain yogurt (See notes for non-dairy options)
½ of medium avocado (about ⅓ cup mashed) (See Notes for Tips)
¼ cup chopped pickle slices (gherkin, dill, or sweet pickles) – See notes
1 tablespoon fresh dill, finely chopped*
1 tablespoon fresh parsley, finely chopped*
1 tablespoon fresh chives, finely chopped*
¼ teaspoon black pepper
Optional, but recommended – ⅛-1/4 teaspoon garlic and onion powder, each

See notes for dried herbs option.

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Instructions

Add the pickle juice, sour cream or yogurt, avocado, chopped pickles, fresh herbs, and black pepper to a food processor or high-speed blender (see Notes for a no-blender option).
Blend on high until the mixture is smooth, creamy, and well combined, stopping to scrape down the sides as needed to ensure everything is evenly incorporated. The dressing should be thick but pourable.
Taste and adjust as needed, adding more fresh herbs or a splash of pickle juice for extra tang. NOTE: You won’t need extra salt since the pickles and juice add plenty of flavor. If the dressing is too thick, stir in 1–2 tablespoon water or more pickle juice until it reaches desired consistency.
Storage – Transfer the dressing to an airtight container and store in the refrigerator for up to 3–4 days. Stir before serving, as natural separation may occur. If it thickens after chilling, add a small splash of water or pickle juice to loosen and bring it back to a creamy consistency.

Notes

No Blender – Finely chop the pickles and herbs, mash the avocado well, then whisk everything together until combined. The texture will be slightly chunkier, but still great.

Pickle Choices – Use dill pickles or gherkins for best flavor. A mix of dill + slightly sweet pickles works well, but avoid overly sweet varieties. Adjust pickle juice if your pickles are very salty.

Dried herb option – Use 1 teaspoon dried dill + 1 teaspoon dried parsley + 1 teaspoon dried chives in place of fresh herbs.

Dairy-free option – Swap sour cream/yogurt with dairy-free yogurt or hummus. Hummus adds extra protein and a savory tang that pairs well with pickle flavors.

Flavor Tip – For a richer dressing, use ¼ cup mayonnaise + ¼ cup avocado in place of the ½ avocado.

Prep Time: 5 minutes
Cook Time: n/a
Category: condiment, Condiments, dressing
Method: blend
Cuisine: American

Nutrition

Serving Size: 2 tablespoon (Note: This will vary slightly depending on whether you use sour cream vs yogurt and the type of pickles/pickle juice)
Calories: 45
Sodium: 125 mg
Fat: 3 g
Saturated Fat: 0.9 g
Carbohydrates: 2 g
Fiber: 0.6 g
Protein: 1 -2 g
Cholesterol: 4-5mg

Roasted Cabbage Potatoes and Sausage

Lindsay Cotter — Thu, 02 Apr 2026 02:37:48 +0000

This cabbage potatoes and sausage recipe is an easy sheet pan meal ready in about 30 minutes. Made with crisp, caramelized cabbage, tender potatoes, and savory sausage, it’s finished with lemon, herbs, and a sweet and tangy mustard drizzle for a well-rounded comfort food meal with a spring-inspired twist.

This recipe was first inspired by a roasted apple, cabbage, and bacon side dish from one of my favorite local spots. I knew it had the potential to be more than just a side. So, I turned it into a full sheet pan meal by adding baby potatoes, onion, and a heartier protein like sausage. I usually go with chicken apple sausage here, but the beauty of this recipe is how flexible it is. You can easily switch up the protein depending on what you have or who you’re feeding.

One Pan, Multiple Ways

Here are a few of my go-to ways to make this one-pan meal stretch and adapt:

Mix it up: Swap half the sausage for 1 can of chickpeas (drained and dried) or diced tempeh. Toss the protein source with olive oil and the same spices. Then, add it to the dish during the last 20-25 minutes of cooking to heat through and crisp. Finish with a squeeze of lemon and an optional mustard drizzle to bring it all together.
Make it a bowl: Serve warm straight from the sheet pan (don’t skip the mustard sauce), or enjoy leftovers the next day. Top with fresh herbs, avocado or yogurt, a little crunch (seeds or nuts), and something tangy like pickled onions.
Repurpose for lunch or breakfast: Turn leftovers into a next-day cabbage bowl. Serve over quinoa or greens and drizzle with extra mustard sauce or tahini. Add avocado or a soft-boiled egg for a quick, balanced meal.

Ingredients You’ll Need

Please be sure to scroll down to the recipe card below for the complete ingredient list and instructions!

Potatoes – Red potatoes or new potatoes work best here, because they hold their shape, roast evenly, and get those crispy edges without falling apart. They also have a naturally creamy texture that pairs really well with the cabbage and sausage. Russet potatoes will also work, if needed, but the taste and texture will be different.

Pro-Tip: Cut the potatoes evenly. Aim for small, uniform pieces so they cook through at the same rate. Larger chunks will take longer and can throw off the timing.

Cabbage – Green cabbage works best. Cut the cabbage into 1-2 inch pieces so it roasts and caramelizes instead of steaming.
Red Onion – Substitute shallot for a slightly sweeter and milder taste.
Oil – I use olive oil for a slightly peppery taste, but avocado oil will also work, adding omega fatty acids. Just be sure not to skip it! The oil helps everything roast evenly and creates the crisp, caramelized edges we want.
Seasonings – Smoked paprika, Italian seasoning, garlic powder, salt, and pepper add a savory, herbaceous, slightly smoky taste to the veggies, pairing well with the sausage. If you love heat, feel free to add a dash of red pepper flakes or cayenne pepper, too!
Lemon – I use both lemon juice and lemon zest to add a touch of brightness, balancing some of the fats.
Sausage – Choose any regular or smoked sausage with a little bit of fat to promote browning and prevent dryness. Feel free to use a gluten-free, plant-based sausage if needed.

Pro-Tip: If using pre-cooked lean sausage such as turkey or chicken sausage, drizzle a little extra olive oil for better color.

Mustard Sauce – This is optional, but I like to include it for an extra tangy, sweet, and savory taste. I combine Dijon mustard, honey, olive oil, lemon juice (or apple cider vinegar), salt, and pepper. Or, I use leftover creamy mustard sauce if I have it on hand.

Nutrition Tip: Want even more nutrients? Include extra veggies, like chopped asparagus or carrots.

How to Make Sheet Pan Cabbage Potatoes and Sausage

Before you begin, preheat the oven to 400°F and grease or line a large sheet pan with parchment paper.

Season the veggies. Toss the veggies with oil, spices, lemon juice, and lemon zest, coating them evenly. Add up to 1 extra tablespoon of olive oil as needed if the veggies look dry or are unevenly coated.

Note: Alternatively, you can season everything together in one bowl (including the sausage) if you’re using a mild-flavored sausage. If your sausage has a stronger flavor, it’s best to add the sausage to the pan after the vegetables are spread out.

Arrange the veggies. Spread the seasoned veggies in an even layer on a large sheet pan, and season with extra salt and pepper. Give the cabbage space. It may seem like a lot at first, but it cooks down significantly! Spread it out so the edges can caramelize instead of soften.

Note: Use a large sheet pan (or two). Overcrowding the pan will steam the vegetables instead of roasting them. If needed, divide everything between two pans for better caramelization.

Add the sausage. Nestle the sliced sausage throughout the pan. If using pre-cooked sausage (including most chicken sausage), roast the potatoes and cabbage for 10 minutes first. Then, add the sausage. If using raw sausage, slice it into rounds and cook it from the start along with the veggies.

Cook. Bake until the potatoes are fork-tender, the cabbage is lightly caramelized, and the sausage is cooked through, stirring halfway through.

Note: I like to broil at 500F for the last minute or two to achieve extra crispy potatoes and cabbage!

Serve. Top the cabbage, sausage, and potatoes with fresh herbs and a squeeze of lemon juice. Then, drizzle the mustard sauce on top, if desired, and enjoy warm.

How to Store

Cabbage sausage and potatoes are best served right away while the veggies are still crisp. However, if needed, you can store leftovers in an airtight container in the refrigerator for up to 4 days.

I don’t recommend freezing leftovers, because the cabbage tends to become soggy.

To serve, reheat leftovers in a skillet over medium heat or in the oven at 350°F just until warmed through and crisp. Avoid the microwave! It softens the cabbage.

* See One Pan, Multiple Ways notes above for the next-day cabbage bowl.

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Gluten-Free Sheet Pan Recipes

Roasted Cabbage Potatoes and Sausage

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5 from 1 review

Author: Lindsay Cotter
Total Time: 45
Yield: 5 1x
Diet: Dairy-Free, Gluten Free, Gluten-Free, Paleo

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Description

This sheet pan cabbage, sausage, and potatoes is a fresh spring twist on an easy, budget-friendly dinner. A gluten-free meal ready in about 30 minutes, finished with a sweet and savory mustard drizzle.

Ingredients

Units

1 lb (about 500 g) red potatoes, diced (~3 cups)
3–4 cups green cabbage, chopped into 1-2 inch pieces (about ½ medium head)
1 small red onion or shallot, sliced (about 1 cup)
2–3 tablespoon olive oil
½ teaspoon smoked paprika
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 tablespoon lemon juice + 1 teaspoon lemon zest
Kosher salt and black pepper, to taste
14–16 oz mild Italian sausage (or chicken sausage), sliced ½ to 1 inch thick. (see notes if using precooked sausage)
Optional add-ins: 1 cup asparagus pieces or carrots

Optional Mustard Drizzle – Whisk until smooth and set aside

1 tablespoon Dijon mustard
1–2 teaspoon honey (optional)
1 tablespoon olive oil
1–2 teaspoon fresh lemon juice or apple cider vinegar
Pinch salt + black pepper

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Instructions

Preheat the oven to 400°F. Grease or line a large sheet pan with parchment paper.
Season vegetables or everything together. Note: Seasoning everything together works best with mild sausage. For stronger-flavored sausage, add the sausage to the pan after the vegetables are spread out.
In a large bowl, combine potatoes, cabbage, onion, and sliced sausage. Add 2 tablespoon olive oil, smoked paprika, Italian seasoning, garlic powder, lemon juice, and zest.
Toss to coat evenly, adding up to 1 tablespoon more oil if needed. Spread in a single layer on a large sheet pan (use two if needed). Season with salt and pepper, placing some sausage cut-side down for crispier edges.
Place the sheet pan on the center rack and bake for 15 minutes. Remove from the oven and use a spatula to gently flip and stir everything—turn the potatoes and cabbage so new sides are in contact with the pan and rotate the sausage pieces for even browning.
Spread back into an even layer, then return to the oven and roast for another 15–20 minutes, until the potatoes are fork-tender, the cabbage edges are caramelized, and the sausage reaches 165°F.
Optional – Broil at 500 F for the last 1 to 2 minutes for extra crispy potatoes and cabbage.
Top with fresh herbs and an extra squeeze of lemon. Drizzle lightly with the mustard sauce just before serving, if using.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

Prep Tips: Cut cabbage into 1–2 inch pieces so it roasts and caramelizes instead of steaming. Dice potatoes into small, even pieces (about ½–1 inch) for even cooking.

Sausage: If using pre-cooked sausage (including most chicken sausage), roast the potatoes and cabbage for 10 minutes first, then add the cooked sausage. If using raw sausage, slice into rounds and cook from the start. Choose sausage with a little fat for better browning (lean sausage may dry out).

Cooking Tip– If using pre-cooked lean sausage such as turkey or chicken sausage, drizzle a little extra olive oil for better color.

Storage: Reheat in a skillet or oven at 350°F until warmed through to help maintain texture. Avoid microwaving if possible, as it can soften the cabbage.

Prep Time: 10
Cook Time: 30-35
Category: Main Dish, sheet pan meal
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 ½ cups (depending on the sausage brand)
Calories: 380 -400
Sugar: 3.5 grams
Sodium: 700 mg
Fat: 18 – 20 grams
Saturated Fat: 4 grams
Carbohydrates: 24 grams
Fiber: 3.5 grams
Protein: 15 – 20 grams
Cholesterol: 60-80 mg

Baked Asparagus Frittata

Lindsay Cotter — Sat, 14 Mar 2026 16:00:00 +0000

This baked asparagus frittata is my go-to breakfast or brunch for spring. Made with fresh veggies, savory seasonings, and tangy cheese, it turns out light and fluffy and is extremely versatile, making it great for gatherings. Gluten-free and vegetarian-friendly!

Don’t let the word frittata intimidate you. My rule is: if you can spell it, you can make it. It actually took me a while to get the spelling right, but now “frittata” rolls right off the keyboard. Thankfully, making one is even easier than spelling it.

In all honesty, frittatas of all kinds, like my mini frittata egg muffins and Paleo pumpkin frittata, are one of my favorite easy ways to pack in lots of veggies and protein in one easy meal. They’re simple enough for a weeknight dinner (or what my family likes to call “brinner”), but they can also feel special enough for brunch gatherings or something a little more festive like Easter brunch.

This one is no different, just a little more seasonal with the addition of fresh herbs and spring vegetables like asparagus. Even my husband liked it, and he normally doesn’t like asparagus in any form. If he gobbled it up, I’m pretty confident that this recipe will win over just about anyone!

Tips & Tricks for the Best Frittata

Don’t skip sautéing vegetables. Raw vegetables release too much moisture and can make the center of frittatas watery.
Trim asparagus properly. The bottom ends of asparagus can be woody and fibrous, which won’t soften much during cooking and can be unpleasant to bite into. Before chopping, trim about 1-2 inches off the bottom of each spear. Also, cutting the asparagus into small, even pieces helps it cook quickly and blend evenly into the frittata.
Don’t overbake. The center of the frittata should look just set with a slight jiggle when you remove it from the oven. The eggs will continue to cook from residual heat as the skillet rests, so pulling it from the oven slightly early helps keep the texture soft and light instead of dry or rubbery.
Rest before slicing. Let the frittata rest in the skillet for about 8-10 minutes before cutting. This allows the eggs to finish setting and the structure to firm up. Cutting too soon can cause the center to fall apart or release excess moisture.

Ingredients and Notes

Please be sure to scroll down to the recipe card below for the complete details!

Eggs – Use 7 eggs for a vegetable-heavy frittata or when using a 10-inch skillet. Use 8 eggs if using fewer vegetables or cooking in a 12-inch skillet for a slightly thicker frittata.

Egg White Option: Using 7 whole eggs + ¼ cup egg whites slightly increases protein and creates a lighter texture. For a richer, more custardy result, use all whole eggs.

Use Non-Dairy Creamer or Milk – Use full-fat dairy or dairy-free creamer. A little fat improves the texture and prevents a dry result.
Seasonings – Salt, black pepper, and onion powder enhance the savoriness of the filling.
Fresh Produce – Minced garlic and spring onions create a sweet, savory flavor base. Then, fresh asparagus is the star of the show!
Herbs – I also like to include fresh herbs for a touch of brightness. Fresh chives are my go-to, but parsley or dill also tastes great. Dried herbs may also be substituted if you don’t have fresh herbs on hand.

Ingredient Note: I like to add extra veggies, such as spinach, bell pepper, zucchini, or peas. Feel free to use whatever you have on hand. Just make sure to sauté them with the asparagus. See my tips & tricks above!

Cheese – Crumbled feta or goat cheese adds a salty, tangy flavor and slightly melty consistency.
Optional (but recommended) Add-Ins – For even more taste and texture, include bacon and/or shredded Parmesan cheese. I highly recommend adding one or the other to make the flavor of the frittata really pop!

How to Make a Baked Asparagus Frittata

Combine ingredients. Whisk eggs, milk or creamer, and seasonings in a large bowl. Then, stir in optional Parmesan cheese, if using.

Note: If using dried herbs, mix them in with the egg batter.

Sauté. Heat olive oil or avocado oil in a large oven-proof skillet over medium heat on the stovetop. Cook the bacon, if using, and set it aside to drain. Then, sauté the sliced asparagus until it’s tender but still bright green. Add the garlic and green onions, and sauté until fragrant.
Combine. Pour the egg mixture evenly over the veggies. I like to gently tilt the pan to ensure it spreads out evenly! Then, sprinkle the chives and crumbled feta cheese on top.

Quick Cook on Stovetop. Let the egg mixture cook over medium heat, uncovered, just until the edges begin to set

Pro-tip: You’ll know the frittata is set when the edges look firm and pull slightly away from the pan while the center still has a slight jiggle.

Bake. Then, transfer the frittata to the oven, and bake until the edges are puffed and the center is set.

Serve. Let your asparagus frittata rest at room temperature for a few minutes to cool and set. Then, slice it into pieces, and enjoy warm!

How to Store and Reheat

Once cool, transfer your leftover asparagus frittata to an airtight container and store it in the fridge for up to 4 days. Or, freeze individual slices for up to 2 months!

For the best results, slice the frittata into individual portions, wrap them with plastic wrap or parchment paper, and store them in a sealable bag or freezer-safe container.

To serve, reheat frittata slices in the oven at 325 F just until they’re warmed through. Or, warm them in a skillet over low heat covered with a lid. You can also microwave individual slices, but I find this tends to make the eggs a little rubbery.

My Favorite Ways to Serve

This spring frittata is great for meal prep, but it’s also the perfect breakfast, brunch, or light lunch or dinner for a crowd. I like to pair it with carb-based options like my gluten-free waffles, gluten-free cinnamon rolls, or vegan gluten-free donuts for a well-rounded meal.

It’s also great with a side of fresh fruit, a summer berry salad, or a cottage cheese smoothie. I also like to add a strawberry rhubarb salad or a massaged kale blueberry salad.

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Egg-Based Recipes

Baked Asparagus Frittata Recipe

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5 from 1 review

Author: Lindsay Cotter
Total Time: 25-30 minutes
Yield: 6 1x
Diet: Gluten Free

Print Recipe

Description

This asparagus frittata is an easy spring breakfast or brunch made with eggs, asparagus, herbs, and cheese. Baked in one skillet, it’s fluffy, protein-packed, naturally gluten-free, and perfect for Easter brunch or meal prep.

Ingredients

Units

7–8 large eggs (see notes for when to use 7 vs 8)
⅓ cup unsweetened non-dairy creamer or milk (with fat for best texture), or heavy cream if dairy is tolerated
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon onion powder
½ to ⅔ cup chopped asparagus (trim off tough ends)
Optional: ⅓ cup additional vegetables such as spinach, bell pepper, zucchini, or peas (thaw frozen peas first)
1 ½ to 2 teaspoons minced garlic (about 2 cloves)
3–4 spring onions (scallions), chopped (about ⅓ cup)
2 to 3 tablespoons chopped fresh chives (or 1 to 1 ½ teaspoons dried chives)
¼ to ⅓ cup crumbled feta or goat cheese

Optional Add-Ins – I highly recommend using at least one of the ingredients below to enhance flavor.

2 –3 tablespoons shredded or grated Parmesan
¼ cup chopped cooked bacon (about 2 ounces)

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Instructions

Preheat the oven to 400°F.
In a large bowl, whisk together the eggs, milk or creamer, salt, pepper, and onion powder. Note- If using Parmesan, whisk it into the egg mixture now. If using dried herbs instead of fresh, add them here. Fresh herbs will be added later.
Heat 1 tablespoon of oil in a 10–12 inch oven-safe skillet over medium heat.  (If using uncooked bacon, cook it first, before sautéing vegetables – see note).
Add asparagus and any additional vegetables. Sauté until asparagus is tender but still bright green, about 3–5 minutes.
Add garlic and green onions. Sauté 30–60 seconds until fragrant. If using bacon, return it to the pan and mix with the sautéed vegetables.
Pour the egg mixture evenly over the vegetables. Gently tilt the pan to distribute. Sprinkle chives and crumble feta or goat cheese on top.
Cook on medium heat, uncovered and without stirring, until the edges begin to set but the center is still slightly runny, about 2–4 minutes.
Transfer the skillet to the oven and bake for 8–12 minutes, checking at 8 minutes, until the eggs are puffed, and the center is just set.
Remove from the oven and let rest 5-10 minutes before slicing and serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days. For best texture, allow the frittata to cool completely before storing, and slice before storing for easy grab-and-go portions.

Notes

Egg quantity: Use 7 eggs for a vegetable-heavy frittata or when using a 10-inch skillet. Use 8 eggs if using fewer vegetables or cooking in a 12-inch skillet for a slightly thicker frittata.

Egg white option: Using 7 whole eggs + ¼ cup egg whites slightly increases protein and creates a lighter texture. For a richer, more custardy result, use all whole eggs.

If using bacon – Place the bacon in a cold 10- to 12-inch nonstick oven safe skillet or cast iron skillet. Cook over medium-high heat, stirring occasionally, until browned and crisp, 8 to 10 minutes. Remove the bacon and place aside to cool. Pour off all but 1-2 tablespoons of the fat. (If not using bacon, heat 1- 2 tablespoons oil in the skillet, then proceed with adding the vegetables.

Freezing/Reheating: Wrap individual slices tightly and store in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating. For best texture, warm in a 325 degrees Fahrenheit oven for 8–10 minutes until heated through, or reheat gently in a skillet over low heat with a lid on. Microwave in 20–30 second intervals if needed, just until warmed to avoid rubbery eggs.

Prep Time: 10 min
Cook Time: 15-18 minutes
Category: Breakfast
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 slice -about ⅙ of the frittata (without bacon)
Calories: 115 – 120
Sugar: 1 g
Sodium: 215 g
Fat: 7.5 g
Saturated Fat: 2 g
Carbohydrates: 3-4 g
Fiber: 1 g
Protein: 9 g
Cholesterol: 235 mg

Lemon Raspberry Muffins

Lindsay Cotter — Sun, 08 Mar 2026 03:17:00 +0000

These gluten-free lemon raspberry muffins are made with Greek yogurt for a soft, tender consistency and finished with an optional sweet lemon glaze. Studded with berries in every bite, they’re a bright, refreshing breakfast, snack, or dessert perfect for spring, though I make them any time of year! Dairy-free option, too.

I love spring and look forward to the fresh produce that comes with it every year, using it to make various recipes like my sheet pan roasted spring vegetables and spring pesto sauce. Of course, I love the veggies, but fresh lemon and raspberries are what I look forward to most, using them in gluten-free treats like my lemon coconut bars and these lemon raspberry muffins.

Light and refreshing, the flavor combination just screams warm weather to me, and these muffins have been a hit with all my friends and family. Sweet, soft, and easy to make, they’re perfect for a quick breakfast or snack, especially when served warm with a little lemon glaze and a cup of tea. It always takes me back to afternoon tea when we were living abroad!

My Top Tips Before You Begin

Gluten-Free 1:1 Flours. Not all gluten-free 1:1 flours behave the same. Some absorb more liquid, some contain more starch, and some already include xanthan gum. For the best results, use a blend that contains xanthan gum and weigh your flour instead of measuring by cups. Gluten-free baking is far more consistent by weight!
Room Temperature Ingredients. Cold yogurt or eggs can cause melted coconut oil to solidify, leading to uneven texture. Let dairy and eggs sit out for 20-30 minutes before mixing for a smooth batter.
Mix It Up. Using half Greek yogurt and half sour cream gives you the best of both worlds — yogurt adds structure, while sour cream adds fat and acidity for a richer texture and softer crumb.
Mixing the Batter. Overmixing gluten-free batter doesn’t develop gluten, but it can overwork the binders and starches, leading to a gummy texture. Mix just until no dry flour patches remain. Stop while it still looks slightly imperfect.
Let the Batter Rest. Don’t skip the 5-10 minute rest. Gluten-free flours need time to hydrate, which improves texture and prevents grittiness.

Ingredients and Notes

Please be sure to scroll down to the recipe card below for the complete details!

Gluten-Free Flour – I tested this recipe with Cup4Cup Multipurpose Flour, my homemade 1:1 gluten-free flour blend, and Bob’s Red Mill 1:1 flour. All work — just with slightly different textures. I personally prefer Cup4Cup for the softest crumb!
Leaveners & Spices – I use both baking soda and baking powder to give the muffin batter a nice lift. Salt enhances the flavor of the rest of the ingredients. I also like to include ground cinnamon for extra depth. It’s optional, but makes a big difference if you ask me!
Greek Yogurt – Use thick Greek-style yogurt (regular yogurt is too thin and can make the batter wet). Look for a dairy-free Greek yogurt alternative, like my vegan coconut yogurt, if needed.

Pro-Tip: I like to use half full-fat Greek yogurt and half sour cream for extra tang.

Large Eggs – These give the muffins structure, helping them hold their shape.
Maple Syrup – A natural sweetener, this enhances the flavor of the berries. Honey works well, too!
Coconut Oil or Neutral Oil– Refined coconut oil adds moisture and fat to the batter without adding a coconut flavor taste. I’ve also used refined avocado oil and light olive oil with great results.

Note: If using melted coconut oil, allow it to cool slightly and make sure your yogurt and eggs are at room temperature before mixing to prevent the oil from solidifying.

Lemon – I use both lemon juice and lemon zest for a bright, citrusy taste. Be careful to avoid the white pith when zesting the lemon, or it may cause your batter to become a little bitter!
Vanilla Extract – This enhances the natural sweetness of the muffins and adds depth.
Cane Sugar – This is optional but helps improve texture and gives slightly more structure and a softer crumb, especially when using maple syrup.
Raspberries – Both fresh raspberries and frozen raspberries work well.

Pro-Tip: If using frozen raspberries, do not thaw. Instead, toss them in 1-2 teaspoons of flour before adding them to the batter to prevent excess moisture and streaking.

(Optional) Lemon Glaze – I combine powdered sugar, lemon juice, melted butter (or coconut oil), and a pinch of salt for a sweet, lemony glaze that creates bakery-worthy flavor!

How to Make This Lemon Raspberry Muffin Recipe

Before you begin, preheat your oven, and grease a muffin pan with cooking spray. You can also use paper liners, if preferred.

Whisk dry ingredients. Combine the flour, baking soda, baking powder, salt, and cinnamon in a large bowl.
Mix wet ingredients. In a second medium bowl, whisk the wet ingredients until smooth. Add the cane sugar, if using, whisking to incorporate it evenly.

Combine. Pour the wet ingredients into the bowl of dry ingredients, and fold just until combined. Be careful not to overmix! Then, gently fold in the raspberries. Let the batter rest. This allows the flour to rehydrate, creating soft, tender muffins.
Portion. Spoon the muffin batter into the greased muffin tin, filling each cavity about ⅔ of the way full. Sprinkle the batter with extra lemon zest, if desired.

Bake. Transfer the muffins to the oven for a few minutes. Then, reduce the heat, and continue to bake until the tops are set and a toothpick inserted into the center comes out clean or with just a few moist crumbs. This step is crucial for bakery-style domed tops!

Pro-Tip: If the tops begin to brown too quickly, loosely tent the pan with foil, and continue to bake until the batter is set.

Cool. Let the raspberry lemon muffins cool in the pan slightly. Then, transfer them to a wire rack to cool completely.

Glaze. Whisk the glaze ingredients in a bowl, if using. Add fresh lemon juice 1 teaspoon at a time if the glaze is too thick. Then, drizzle it over the warm muffins, and let them set at room temperature.

Note: The glaze will firm up as it cools (butter sets more firmly; coconut oil creates a softer drizzle-style glaze).

Serve the muffins warm! For the best raspberry bite, gently break the muffin open through the middle instead of cutting it.

How to Store

Once cool, transfer leftover lemon raspberry muffins to an airtight container, and store them at room temperature for up to 2 days or in the refrigerator for up to 1 week. You can also store muffins in the freezer for up to 2 months!

To serve, thaw frozen muffins in the fridge overnight. Then, enjoy them cold, or warm them for a few seconds in the microwave.

More of Our Favorite

Gluten-Free Muffin Recipes

Lemon Raspberry Muffins Recipe (Gluten-Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Lindsay Cotter
Total Time: 30-35 minutes
Yield: 12 –13 muffins 1x
Diet: Gluten Free

Print Recipe

Description

Soft and fluffy gluten-free raspberry muffins made with gluten-free all-purpose flour and fresh raspberries. This easy muffin recipe bakes up bakery-style with golden tops and a tender crumb. Perfect for breakfast, brunch, or meal prep.

Ingredients

Units

Prep Note – If possible, let dairy and eggs sit out for 20–30 minutes before mixing to help ensure an even batter & texture.

245–250 grams gluten-free 1:1 baking flour (1 ¾ to 2 cups) * See notes.
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon kosher salt
Pinch cinnamon, optional
6 ounces (¾ cup) plain Greek yogurt (or use half yogurt + half sour cream for extra tang)
¼ cup melted refined coconut oil* or refined avocado oil (light olive oil also works)
½ cup maple syrup or honey
2 large eggs, lightly whisked
1 tablespoon lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 tablespoons cane sugar, optional*
1 cup raspberries (fresh or frozen), tossed in 1-2 teaspoons gluten-free flour

Optional Lemon Glaze

This make just enough to coat the muffins.

½ cup powdered sugar (or sugar substitute)
1.5 Tablespoons lemon juice, plus more as needed
1 Tablespoons melted butter or coconut oil
pinch salt, optional

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Instructions

Preheat the oven to 375 degrees Fahrenheit. Line a 12-count muffin pan or lightly grease.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
In a separate bowl, whisk together the yogurt, oil, maple syrup, eggs, vanilla, lemon zest, and lemon juice until smooth. If using the optional cane sugar, whisk it into the wet mixture until fully incorporated.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix. Fold in the raspberries.
Let the batter rest for 5 to 10 minutes to allow the flour to hydrate.
Fill muffin cups about three-quarters full. Sprinkle with extra lemon zest if desired.
Bake for 5 minutes at 375 F then reduce the heat to 350 F and continue to bake for an additional 12-18 minutes or until the tops are set and a toothpick inserted in the center comes out clean. If the tops brown too quickly, loosely tent with foil and continue baking. Light browning is normal and expected with natural sweeteners.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
If making the glaze, prepare it while the muffins are finishing baking or right after they come out of the oven while they are still warm. (See notes.)

Notes

Gluten-Free Flour Tip: I tested this recipe with several gluten-free 1:1 flours, including homemade 1:1 gluten-free flour blend. Since each varies slightly in weight per cup, measuring in grams is best. I personally prefer Cup4Cup for the softest crumb.

Ingredient Notes: Use thick Greek-style yogurt (regular yogurt is too thin and can make the batter wet). If using frozen raspberries, do not thaw—toss them in 1–2 teaspoons flour to help prevent excess moisture and streaking. If using melted coconut oil, let it cool slightly and make sure the yogurt and eggs are at room temperature so the oil doesn’t solidify when mixed.

Lemon Glaze – Whisk ingredients together until smooth and pourable. Add lemon juice 1 teaspoon at a time if too thick. Spread over warm muffins. The glaze will firm up as it cools (butter sets more firmly; coconut oil creates a softer drizzle-style glaze).

Storage – Store airtight at room temperature up to 2 days, refrigerate up to 1 week, or freeze up to 2 months.

Prep Time: 10 minutes
Rest Time: 5-10 minutes
Cook Time: 17-23 minutes
Category: baked good, brunch
Method: oven
Cuisine: American

Nutrition

Serving Size: 1 muffin (no glaze)
Calories: 170
Sugar: 9.6 grams
Sodium: 130 mg
Fat: 5.0 grams
Saturated Fat: 1 gram
Carbohydrates: 27 grams
Fiber: 1.5 grams
Protein: 3.5 grams
Cholesterol: 30 mg

Easy Sheet Pan Chicken Nachos

Lindsay Cotter — Wed, 25 Feb 2026 17:00:00 +0000

These crispy sheet pan nachos are my go-to for a quick weeknight dinner or appetizer recipe. Made on one pan with crispy tortilla chips, protein-packed chicken, hearty beans or chili, and melty cheese. They’re customizable, family-friendly, and ready in less than 30 minutes. Dairy-free option.

I totally meant to share this chicken nachos recipe before the Super Bowl… but life happened. But in all honesty, this recipe is a constant repeat! My go-to end-of-week meal, no matter the season or occasion. It’s perfect when groceries are low, I don’t want to spend a lot of time prepping, but I still want real food. Minimal effort, totally customizable, and easy to make dairy-free if needed.

Everything bakes on one pan, you can use leftover shredded chicken, and it’s a clean-out-the-fridge kind of meal that somehow always feels fun. Perfect for sharing, feeding a family, or eating straight off the pan — no judgment.

Helpful Tips Before You Make

Choose the right chips and sauce. Use thick, sturdy tortilla chips so they can hold up to the toppings. Thinner chips soften and break easily. Also, avoid watery sauces unless they’re mixed with a protein base — excess moisture is the fastest way to soggy nachos.

Start with warm fillings. Gently warm the chicken and chili/chili beans, then mix them before layering. This helps everything heat evenly and prevents cold spots.

Use a sheet pan, not a casserole dish. A sheet pan allows the chips to sit in a single, even layer so heat can circulate properly. Casserole dishes trap steam and layer the chips too deeply, which leads to softer bottoms. For maximum crunch, the sheet pan wins every time.

Don’t line the pan. For the crispiest nachos, lightly grease your sheet pan and bake directly on it. Foil can trap steam, and parchment may soften the bottoms. Direct contact with the hot pan helps the chips toast and stay crisp.

Ingredients and Simple Substitutes

This is less of a strict recipe and more of a framework. Think: a sheet pan formula built around what you already have.

Thick tortilla chips: Use sturdy, restaurant-style chips that won’t snap under toppings. Thin chips soften too quickly. Be sure to check for gluten-free options!
Cooked shredded chicken: Rotisserie chicken is ideal for speed. Leftover grilled or baked chicken works just as well. Avoid overly seasoned chicken, since strong marinades can clash with the chili and toppings.

Protein Swap: You can also use leftover ground turkey or ground beef. Just make sure it isn’t overly saucy — excess liquid can soften the chips.

Vegetarian chili or Chili beans: This adds texture, fiber, and helps the nachos feel like a full meal. Use a thick chili — watery sauces soften chips too fast. If you can’t find chili beans, you can use canned black beans or pinto beans mixed with salsa or enchilada sauce and season with a pinch of salt and cumin. See recipe card for the beanless option.

Vegetarian Option: For vegetarian nachos, stick with the chili or seasoned beans as your protein base.

Bell pepper or vegetables of choice: Bell peppers add sweetness and color, but this is where you clean out the fridge. Corn, onion, zucchini, tomatoes, or leftover roasted vegetables all work. These nachos are very forgiving.
Shredded cheese: A classic cheddar blend or pepper jack cheese melts best. For dairy-free nachos, use plant-based shredded cheese or or skip cheese and double down on toppings like guacamole, salsa, and dairy-free sour cream.

Dairy-Free Tip: Best melting plant-based cheeses typically use coconut oil for richness and starches (like tapioca or potato) for stretch.

Toppings: Fresh toppings balance the richness and add brightness. I love adding diced avocado, cilantro, and jalapeño for extra flavor. :If desired, drizzle a little BBQ sauce over the top for a touch of smoky sweetness.
Lime wedges: Highly recommended. That squeeze at the end wakes everything up.

How to Make Sheet Pan Chicken Nachos

Please be sure to scroll down to the recipe card below for the complete ingredient list and instructions!

Prep. Preheat the oven and lightly grease a sheet pan. Mix shredded chicken with chili or chili beans.

Note: If skipping beans, toss the chicken with BBQ sauce, taco seasoning, or enchilada sauce to keep it flavorful. sauce of choice and taste for seasoning.

Spread. Create the Crispy Chip Base. Spread tortilla chips in an even layer. Spoon the chicken mixture over the top without drowning the chips.

Layer. Evenly sprinkle a little bit of cheese on top, followed by the chopped vegetables, and finish with another light layer of cheese.

Pro Tip: Layering cheese, then veggies, then a final light layer of cheese helps everything melt and hold together. The first layer acts as a “glue” that anchors the toppings to the chips, while the top layer protects the veggies from drying out and gives you that evenly melted finish.

Bake. Bake in the center rack of the oven until melted, bubbly, and lightly toasted.

Top and Serve! Top with avocado, cilantro, lime, any other favorite toppings. Serve immediately while hot and crunchy.

Storage for Leftovers Sheet Pan Nachos

Nachos are best enjoyed right away while hot and crisp. If you have leftovers, store chips and toppings separately whenever possible.

Fully assembled nachos can be refrigerated in an airtight container for up to 1 day, but the chips will soften. To revive some crunch, reheat on a sheet pan at 375°F for 5–7 minutes. Avoid microwaving, as it makes the chips chewy.

For best texture, store extra chili and toppings separately and assemble fresh before serving.

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Gluten-Free sheet pan recipes

Sheet Pan Chicken Nachos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Lindsay Cotter
Total Time: About 20–25 minutes
Yield: Serves 3–4 as a main dish or 5–6 as an appetizer 1x
Diet: Gluten Free

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Description

These crispy sheet pan nachos are perfect for a quick weeknight dinner or easy appetizer. Made on one pan with tortilla chips, shredded chicken, chili beans, and melty cheese, they’re protein-packed, customizable, and ready in under 30 minutes.

Ingredients

Units

8 ounces thick-cut gluten-free tortilla chips
¾ to 1 cup canned chili beans or thick vegetarian bean chili (see notes for substitute)
6 ounces (about 1 ½ cups) shredded or diced cooked chicken
1 bell pepper, chopped (see note for substitute)
1 ½ to 2 cups shredded cheese (pepper jack, cheddar blend, or a dairy-free blend)
Optional – 1 to 2 tablespoons gluten-free BBQ sauce, to drizzle
Fresh toppings: ½ an avocado, peeled and chopped, ¼ cup fresh cilantro, chopped
Optional extra toppings: sliced jalapenos or pickled jalapeños and crumbled feta
Optional – Lime wedge for serving.

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Instructions

Preheat the oven to 400°F and lightly grease a sheet pan.
In a mixing bowl, combine the shredded chicken and chili beans (or substitute). Taste and adjust seasoning if needed. Set aside.
Spread tortilla chips in an even layer on the sheet pan. Spoon the chicken and chili mixture evenly over the chips, avoiding excess liquid.
Add a layer of cheese, scatter the bell peppers on top, then finish with another light layer of cheese.
Bake for 8 to 10 minutes, until the cheese is melted and bubbly and the chips are lightly toasted.
Sprinkle avocado and optional feta over the hot nachos after baking. Drizzle with optional BBQ sauce.
Finish with a squeeze of lime, cilantro, and other favorite toppings. Serve immediately while hot and crunchy.
If you have leftovers, store toppings and chips separately, if possible.

Notes

Chili/Chili Bean Substitute: Use ⅔ cup drained canned black beans or pinto beans plus ¼ cup salsa or enchilada sauce. Season with a pinch of salt and cumin, then mix with the chicken.

No-bean Shortcut: Mix 1 to 1 ½ cups shredded rotisserie chicken with 2 to 3 tablespoons BBQ sauce, enchilada sauce, or taco sauce. Avoid watery sauces unless mixed with a protein source.

Veggie Swap – If you don’t have a bell pepper, use about ⅔ cup chopped vegetables of choice (tomato, zucchini, corn, onion, etc.). Just avoid root vegetables that require longer cooking time.

Dairy-Free Tip: Best melting plant-based cheeses typically use coconut oil for richness and starches (like tapioca or potato) for stretch

Storage: Fully assembled nachos can be refrigerated in an airtight container for up to 1 day, but the chips will soften. Reheat on a sheet pan in a 375°F oven for 5–7 minutes to bring back some crunch. Avoid microwaving — it makes the chips chewy. For best results, store extra chili or toppings separately and assemble fresh.

Prep Time: 10–15 minutes
Cook Time: 8–10 minutes
Category: appetizer/main
Method: Oven/Bake
Cuisine: American

Nutrition

Serving Size:
Calories: 466
Sugar: 1.6 g
Sodium: 455.8 mg
Fat: 25.8 g
Saturated Fat: 8.5 g
Carbohydrates: 35.5 g
Fiber: 3.9 g
Protein: 22.7 g
Cholesterol: 60.9 mg

Vegan Black Bean Brownies

Lindsay Cotter — Wed, 04 Feb 2026 17:00:00 +0000

This vegan black bean brownies recipe is rich, fudgy, decadent, and so delicious that no one ever guesses that they’re completely gluten-free and loaded with plant-based fiber and protein! Moist and thick, they’re a favorite better-for-you treat. And did I mention they’re ready to eat in just over 30 minutes? Oh, yes!

If there’s one thing I love more than sharing gluten-free desserts, it’s sharing gluten-free desserts with hidden health perks you’d never guess were there — and that still taste like the real thing.

These brownies are basically the chocolate cousin of my cinnamon chickpea blondies (which I love). You cannot taste the black beans. I promise. No one has ever guessed. And you’d never know they’re vegan either — no eggs, just the right combination of real ingredients doing their magic. They’re one of those win-win allergy-friendly desserts that that actually tastes like dessert.

My Top Tips Before You Begin

Dry the beans really well. After rinsing, pat the black beans completely dry. Any excess moisture can lead to gummy brownies instead of a rich, fudgy texture.
Choose your flour based on texture preference. Oat flour creates a slightly softer brownie with more crumb. Gluten-free 1:1 flour adds a bit more structure while still keeping the brownies very fudgy and slightly cakey. Both are delicious!
Use a food processor or high-powered blender. A smooth batter is essential. If the beans aren’t fully puréed, the brownies can turn out grainy rather than cohesive.
Measure flour by weight if possible. This recipe uses a small amount of flour. So, even a little extra can affect the final texture. For the best results, stick close to the gram measurements.
Stick to an 8×8 pan. This size yields thick, fudgy brownies. A larger pan will bake them faster and result in thinner, drier brownies.
Let the brownies cool completely before slicing. They may look slightly underbaked in the center when they come out of the oven, but the brownies will firm up as they cool. This is key for the fudgiest texture!

Ingredients and Notes

Please scroll down to the recipe card below for the complete ingredient list and instructions!

Black Beans – No-salt-added beans work best. If using salted beans, rinse well, skip the flaky salt topping, and add a small pinch (up to ½ teaspoon) of extra sweetener to balance the salt. Either way, make sure to drain and rinse your beans well before you begin.

Nutrition Note: A type of legume, black beans are an excellent source of vitamins, nutrients, fiber, and plant-based protein, providing up to 15 grams of protein in every cup.

Nut/Seed Butter – Use either a creamy, no-stir nut butter, such as almond butter or cashew butter. Or, opt for creamy sunflower butter to keep your black bean brownies nut-free.

Note: A creamy, well-emulsified (no-stir) nut butter behaves very similarly to butter or oil in the batter. Very oily or separated nut butters can make the batter too loose or gritty.

Maple Syrup or Honey – This acts as an additional sweetener, reducing the amount of added sugar needed while contributing to the moist, fudgy consistency without the need for butter or coconut oil. For a vegan option, use maple syrup or agave instead.
Raw Cane Sugar – This sweetens the batter and gives the brownies a little extra structure. Substitute fine coconut sugar, if preferred.
Gluten-Free 1:1 all-purpose or Oat Flour – Both are great options and easy to work with. See my tip above or recipe card note and pick the flour depending on your ideal brownie texture — fudgy vs soft and tender.
Unsweetened Cocoa Powder – Use natural unsweetened cocoa powder for rich, classic, fudgy brownies that aren’t dry or bitter. Dutch-process cocoa is less acidic and milder, and can result in slightly less fudgy brownies unless the leavening is adjusted.
Salt – Don’t skip this! It enhances the chocolate flavor.
Leaveners – I use both baking powder and baking soda to give the batter lots of lift, preventing it from being dense.
Vanilla Extract – Use high-quality pure vanilla extract to add depth to the flavor and enhance the sweetness of the brownies.
Chocolate Chips – Use your favorite dairy-free milk chocolate chips, semi-sweet chocolate chips, or dark chocolate chips to keep these black bean brownies vegan. Feel free to use regular chocolate chips if you’re not vegan or dairy-free.
Optional Flaky Sea Salt – Technically optional but highly recommended, I like to top my brownies with a sprinkle of flaky salt before baking for a subtle crunch and delicious sweet and salty contrast.

How to Make Fudgy Vegan Black Bean Brownies

Believe it or not, this recipe comes together without the need for a large egg, and the bold chocolate flavor is achieved with minimal sugar and no instant coffee, like I see in many recipes. All you need is 10 minutes of prep time and a cook time under 30 minutes, and you’ll be on your way to a decadent treat.

Mix the wet ingredients. Blend the beans, nut/seed butter, and sweeteners in a food processor until smooth and creamy, stopping to scrape down the sides of the bowl as needed.

Texture Tip: Blending the sugar with the beans helps it fully dissolve, giving these brownies a smoother, more cohesive crumb (less grainy + more “real brownie” feel).

Whisk the dry ingredients. Whisk the dry ingredients (flour, cocoa powder, leavening, and salt) in a large bowl until well combined. Be sure to whisk the dry ingredients thoroughly to avoid bitter spots or uneven rising.
Combine the batter. Add the wet ingredients to the bowl of dry ingredients, and fold in the vanilla and chocolate chips.

Spread. Transfer the brownie batter to the prepared baking pan, spreading it out in an even layer. Then, sprinkle flaky sea salt on top, if desired.
Bake.Transfer the batter to a preheated oven, and bake until the edges are set and beginning to pull away from the pan and the center looks matte. It should spring back when gently tapped!

Pro-Tip: If the edges brown before the center is set, lightly tent the pan with foil, and continue baking until the center looks matte and lightly springs back when tapped. I found that 23-25 minutes was the sweet spot for extra fudgy brownies.

Cool. Let the brownies cool in the pan at room temperature before slicing. For extra clean slices, place cooled brownies in the fridge for 10-15 minutes (if you can wait that long), then slice and enjoy immediately.
Store. Store leftover brownies in the fridge or freezer for later. (See recipe card for specific storage instructions)

Possible Variations

Mix-Ins: Add to or replace the chocolate chips with chopped nuts, such as walnuts or pecans. Or, fold in coconut flakes, sprinkles, marshmallows, chopped candy pieces, or peanut butter chips.
Toppings: To make your black bean brownies even more indulgent, try topping them with powdered sugar, vegan maple cream cheese frosting, or vegan coconut whipped cream. They’re also delicious with a scoop of vanilla ice cream and fresh berries or extra chocolate chips!

More of Our Favorite

Gluten-Free Brownie Recipes

Vegan Black Bean Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Lindsay Cotter
Total Time: 32-37 minutes
Yield: 9–12 1x
Diet: Vegan

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Description

Fudgy, fiber-rich, naturally sweetened, and surprisingly decadent. These brownies use blended black beans for a super moist texture without any gluten, dairy, or eggs. Perfect for a quick better-for-you dessert.

Ingredients

Units

15.5-ounce can (about 1 ½ cups ) black beans, drained and rinsed and well dried. (see notes)
⅓ cup (85-90g) creamy no-stir nut butter or seed butter (nut-free option)
⅓ cup honey or maple syrup/agave (vegan option)
⅔ cup cane sugar or fine coconut sugar
⅓ cup gluten-free 1:1 flour (40-45 grams) OR ⅓ cup gluten-free oat flour (40 grams) – See notes for flour tips.
⅓ cup unsweetened cocoa powder (30 grams)
¼ teaspoon kosher salt
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon vanilla extract
½ cup dairy-free chocolate chips or dark chocolate chips
Flaky sea salt for topping (optional)

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Instructions

Preheat the oven to 350 degrees Fahrenheit. Line an 8×8 baking pan with parchment paper and set aside.
Add rinsed black beans, nut or seed butter, and honey/maple syrup, and sugar to a food processor. Blend until completely smooth and creamy, scraping down the sides as needed.
In a large mixing bowl, whisk together oat flour, cocoa powder, salt, baking powder, and baking soda.
Add the blended bean mixture to the dry ingredients. Stir in the vanilla and chocolate chips until a thick batter forms.
Transfer batter to the lined pan and smooth it into an even layer. Sprinkle with flaky sea salt (optional).
Bake for 22–27 minutes (23-25 is the sweet spot for fudgy). The edges should look set and slightly pull from the pan; the center should look matte (not glossy) and lightly spring back when tapped.
The brownies will firm up as they cool. For the fudgiest texture, let them cool completely at room temperature or place cooled pan in the fridge for 10-15 minutes before slicing.
Storage: Keep in an airtight container in the fridge for up to 5 days, or freeze slices for up to 2 months. Thaw before serving.

Notes

No-salt-added beans work best. If using salted beans, rinse well, skip the flaky salt topping, and add a small pinch (up to ½ teaspoon) of extra sweetener to balance the salt.

Flour Note + Substitute: Both oat flour and gluten-free 1:1 flour work well and yield soft, fudgy brownies. Oat flour gives a slightly more tender crumb, while GF 1:1 flour adds a touch more structure—still very fudgy, slightly cakey. If you don’t have oat flour, you can grind rolled oats into a fine flour of equal grams (see how to make oat flour post for tips).

Baking Tip: If the edges brown before the center is set, lightly tent the pan with foil and continue baking until the center looks matte and lightly springs back when tapped.

Freezing Tip: For best texture, freeze brownies wrapped individually with parchment in an airtight container for up to 2–3 months. Thaw at room temperature or warm slightly before serving.

*nutrition will vary based on flour choice, chocolate chips used, and size of brownie cut. Cutting brownies into 9 pieces (vs 12) will increase calories but also have more fiber and protein.

Prep Time: 10 minutes
Cook Time: 22-27 minutes
Category: dessert
Method: Oven
Cuisine: american

Nutrition

Serving Size: 1 brownie (based off 12 slices)
Calories: 150
Sugar: 16 g
Sodium: 170 mg
Fat: 4.2 g
Saturated Fat: 0.5 g
Carbohydrates: 26 g
Fiber: 3.7-4 g
Protein: 4g
Cholesterol: 0 mg

Lemon Chicken Rice Soup

Lindsay Cotter — Sun, 18 Jan 2026 17:00:00 +0000

This lemon chicken rice soup is made with fresh vegetables, tender chicken, hearty rice, herbaceous seasonings, and a touch of lemon for brightness. Nourishing and made with anti-inflammatory ingredients, it’s great for using up leftovers and comes together in one pot on the stovetop in an hour, making for the perfect, easy, feel-good comfort food!

If there’s one soup I’ve made on repeat this year, it’s this Lemony Chicken Soup. It became my ultimate feel-better bowl—light, fresh, nourishing, and definitely not your typical chicken noodle situation. It’s brighter, a little lighter, and just hits differently thanks to the lemon and basil.

I started making it because it was the only thing I could consistently stomach in my first trimester. The lemon and lemon zest in this soup really helped ease my nausea. Breakfast? Yep. Lunch, dinner, late-night—this soup carried me through. It’s gentle, simple to make, anti-inflammatory (thank you, little pinch of turmeric), and perfect when you need something that’s comforting without feeling heavy. This soup just makes you feel good.

And honestly? I think it’ll become your new go-to all season long—pregnant, sick, or totally healthy.

My Top Tips Before You Begin

Use what you have on hand. Although this is a lemon chicken and “rice soup,” you can easily swap in another gluten-free grain or small-shaped pasta. I’ve used arborio rice and gluten-free orzo with great results. Just adjust the broth as needed. If you prefer something lighter and a bit higher in protein, use cooked, fluffed quinoa. White quinoa works best here because it has the mildest flavor and lightest texture. So, it blends into the lemony broth without overpowering the soup.
Use freshly cooked or day-old rice differently. Freshly cooked rice makes the soup lighter and more brothy. Day-old rice soaks up broth more quickly, giving you a thicker, heartier texture. Both are great. Just adjust the amount of broth used accordingly.
A pinch of turmeric goes a long way. Turmeric adds a subtle golden color and brings gentle anti-inflammatory support thanks to curcumin. You don’t taste it much here. It just rounds out the broth and gives the soup a little extra “feel-good” boost.
Don’t skip the lemon zest. Zest adds the aromatic, “lemony” flavor even more than the juice. If you like a stronger lemon profile, increase the zest before adding more juice.

Ingredients You’ll Need

Please be sure to scroll down to the recipe card below for the complete details!

Olive Oil – This helps sauté the veggies, adding flavor along with good-for-you omega fatty acids.
Veggies – Yellow onion, celery, and carrots form a mirepoix mix, creating a savory base. Then, I include garlic for extra flavor.
Herbs and Spices – Dried basil, dried oregano, salt, pepper, and bay leaves infuse the broth with a delicious herbaceous taste. I also like to add turmeric powder for a bit of a zing, but it’s optional.

Nutrition Note: A small pinch of turmeric adds antioxidants and anti-inflammatory benefits, and the black pepper helps your body absorb it more easily!

Chicken Bouillon – This gives the broth lots of rich, chicken flavor without the need to boil a chicken for hours.
Chicken Stock – This forms the base of the broth. I recommend using low-sodium stock, so you have better control over the saltiness of the dish.
Cooked Chicken – I like to use leftover shredded chicken or Instant Pot whole chicken. Or, I pick up a rotisserie chicken from the store as a shortcut! Really, any cooked chicken breast or thighs will do. Just make sure it’s not overly seasoned and cut or shredded into small pieces.
Cooked Rice – Long-grain white rice (jasmine or basmati) works best, but short-grain rice will also work if you prefer a slightly thicker/creamier texture. I’ve used both! For a lighter, higher-protein option, use cooked white quinoa instead.

Note: Avoid cauliflower rice, which tends to water down the soup, and large pasta doesn’t distribute well, making the soup feel heavy and unbalanced.

Lemon – I use both lemon juice and lemon zest to add brightness to the soup.

How to Make Lemon Chicken Rice Soup

Be sure to cook your rice or quinoa and chicken before you begin. This recipe comes together quickly. So, you’ll want to have everything nearby and ready to go!

Sauté the veggies. Heat the oil in a large soup pot or Dutch oven over medium heat, and sauté the onions until translucent. Then, add the carrots, celery, and garlic, and cook until fragrant.
Season. Next, stir in the dried basil, oregano, turmeric (if using), salt, and pepper, and cook for at least 30 seconds to let the spices bloom and coat the vegetables.

Flavor Tip– Blooming the spices wakes up the flavor: Heat releases the natural oils in spices, making them more aromatic and flavorful. Which is very important for a simple soup recipe such as this.

Simmer. Add the chicken stock and bouillon, and bring the liquid to a gentle simmer. Add the bay leaf, partially cover the pot, and continue to simmer to develop the flavors.
Add the remaining ingredients. Stir in the cooked chicken and cooked rice or quinoa, and simmer to heat everything through.

Finish. Remove the bay leaf, and stir in the lemon zest, fresh basil, and lemon juice.

Note: Use fresh basil as a finishing herb. Basil loses its sweetness when simmered too long. Adding it at the very end keeps the flavor fresh and bright!

Serve. Season to taste, portion into bowls, and enjoy! Note – This soup will naturally continue to thicken as it cools and the rice absorbs more liquid. If it becomes too thick for your liking, simply stir in additional broth when reheating or before serving.

How to Store, Freeze, and Reheat

If possible, I recommend storing the grains and broth separately. Rice, gluten-free orzo, or quinoa will continue to soak up all the broth, becoming mushy and leaving your soup super thick.

That said, once combined, leftover lemon chicken rice soup will stay fresh in an airtight container in the fridge for up to 4-5 days. I don’t recommend freezing leftovers once the soup is combined.

To serve, reheat individual portions in the microwave, or warm a large batch in a pot over low heat on the stove. The soup tends to thicken in the fridge. So, add a splash of broth as needed, along with a little fresh basil or parsley and lemon juice just before serving to brighten the flavor back up.

My Favorite Pairings

You can’t have soup without bread! I love to pair this lemon chicken soup with a side of my vegan gluten-free bread or easy gluten-free rolls to help soak up all the broth. It’s also great with my multiseed homemade healthy crackers.

Then, if cooking for a crowd, I often add a strawberry rhubarb salad, Caesar-style tomato salad, or kale pear goat cheese salad, too.

More of Our Favorite

Gluten-Free Chicken Soup Recipes

Lemon Chicken Rice Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Lindsay Cotter
Total Time: 55 minutes
Yield: 4-6 1x
Diet: Gluten Free

Print Recipe

Description

This lemon chicken rice soup is packed with tender chicken, fresh veggies, hearty rice, and a squeeze of lemon for extra brightness—nourishing, comforting, and simple to make in one pot.

Ingredients

Units

1 tablespoon olive oil (+ more as needed)
½ yellow onion, diced (¾–1 cup)
2 stalks celery, diced (1 cup)
2 carrots, diced (¾–1 cup)
3 cloves garlic, minced (1 ½–2 teaspoons)
¾–1 teaspoon dried basil
1 teaspoon dried oregano
Pinch of ground turmeric (optional)
½ teaspoon kosher salt, or to taste
Coarse black pepper, to taste
1 teaspoon chicken bouillon
5–6 cups chicken stock*
1 bay leaf
2–2 ½ cups cooked chicken, shredded or diced
2 cups cooked rice – e.g Long-grain white rice (see note for tips/substitutes)
2–3 teaspoons lemon zest
2–3 tablespoons fresh lemon juice
5 fresh basil leaves, sliced (chiffonade)
Optional: chopped parsley, for garnish

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Instructions

If using uncooked rice or quinoa, cook it before starting the soup.
Heat olive oil in a large soup pot or Dutch oven pot over medium heat. Add onion; sauté 1–2 minutes.
Add carrots, celery, and garlic; cook for another 1–2 minutes.
Stir in the dried basil, oregano, turmeric (if using), salt, and pepper, and cook for another minute or so to let the spices bloom and coat the vegetables.
Add chicken stock and bouillon; bring to a gentle simmer. *Start with 5 cups broth and adjust to desired thickness once rice has been added (later).
Add bay leaf. Partially cover and simmer for 30 minutes to allow the flavors to develop.
After 30 minutes, uncover the pot and stir in the cooked chicken and cooked rice or quinoa. Simmer on low for 5 minutes to warm everything through and let the flavors blend. Remove bay leaf.
Remove from heat, stir in lemon zest and fresh basil. Add 2 tablespoons lemon juice; taste and adjust with more if needed.
Season to taste. Garnish with parsley (optional) before serving.
Store leftovers in an airtight container in the refrigerator for up to 5 days. This soup thickens as it cools because the rice continues to absorb the broth. When reheating, add extra broth or water to loosen it back to your preferred consistency.

Notes

Ingredient Notes – Long-grain white rice (jasmine or basmati) works best but short-grain rice will also work if you prefer a slightly thicker/creamier texture. I’ve used both. For a lighter, higher-protein option, use cooked white quinoa.

Finishing Notes – Add lemon juice off heat to keep the flavor bright. For extra lemon flavor, finish bowls with a squeeze of lemon and/or a sliced lemon.

Chicken & Substitutes – Rotisserie chicken works great for convenience, but any cooked chicken will do. Just make sure it’s not overly seasoned and cut or shredded into small pieces.

Storage & Meal Prep: If you want the best results, freeze the soup without the rice and add freshly cooked rice when reheating. Freeze in airtight containers for up to 3 months. To meal prep—just portion it into individual containers. For the best texture, keep the rice and soup separate if prepping more than 2 days ahead. Add cooked rice to each bowl right before serving or reheating.

Prep Time: 10 -15 minutes
Cook Time: About 45 minutes
Category: soup
Method: Stove Top
Cuisine: American

Nutrition

Serving Size: 2 ¼ cup to 2 ½ cups
Calories: 285 -290
Sugar: 2-3 grams
Sodium: 385 mg
Fat: 8-9 grams
Saturated Fat: 2 grams
Carbohydrates: 26 grams
Fiber: 2 grams
Protein: 25 grams
Cholesterol: 52.6 mg

Gluten-Free Banana Waffles

Lindsay Cotter — Sat, 10 Jan 2026 17:00:00 +0000

My favorite meal prep breakfast, this delicious gluten-free banana waffles recipe comes together with nine simple ingredients and cooks in minutes, making them great for busy mornings. Crisp on the outside, soft and fluffy in the center, and full of sweet flavor, these waffles are delicious on their own and even better served warm with your favorite toppings! Dairy-Free with a vegan option.

We’ve been on a major waffle-and-pancake kick these past few months, and honestly? I blame the cold winter mornings. Comfort food cravings have been hitting hard, and simple, nutrient-dense breakfasts have basically become my love language.

These banana oat waffles have been the hero of this whole season—naturally packed with fiber and potassium, crisp on the outside, and so easy to dress up. Most mornings I just warm one up, add a swipe of nut butter, and bam—morning fuel. They’re also great before or after the gym or a run; my husband grabs them for quick workout fuel all the time.

I keep a few batches in the freezer because when I’m tired, hungry, or just need something gentle on digestion, they save me every single time.

My Top Tips Before You Begin

Pancake Variation (No Oil) – This batter can also be used for pancakes. Remove the oil from the batter, and cook on a lightly greased skillet over medium heat.
Let the batter rest (at least 10 minutes). This step matters. Resting gives the oats time to fully hydrate, which thickens the batter and prevents gummy or fragile waffles. It also helps the baking powder activate for better lift and structure.
Make-Ahead Option – The batter can be blended and refrigerated overnight. In the morning, stir well and thin with 1-3 tablespoons of almond milk as needed. For the best rise, whisk in an additional ¼ teaspoon of baking powder before cooking.

Ingredients and Notes

Please be sure to scroll down to the recipe card for the complete details!

Eggs (or Egg Substitute)- This acts as a binder, holding the batter together. For a vegan egg substitute, use 2 flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water, rested 5–10 minutes). The waffles will be slightly softer but still sturdy.
Gluten-Free Rolled Oats – Substitute oat flour if that’s what you have on hand. Just note that you won’t have to pulse the batter quite as much! Make sure to use certified gluten-free oats to avoid the risk of cross-contamination.
Ripe Banana – The star of the show! The riper the bananas, the sweeter your waffles will taste. Just make sure not to use thawed frozen bananas. Otherwise, your batter might be too runny, resulting in soggy waffles.
Oil – Refined avocado oil or refined coconut oil works great.

DID YOU KNOW? Waffles benefit from oil in the batter to promote browning, prevent sticking, and create crisp edges inside the waffle iron. Pancakes cook best without added oil in the batter, as excess fat can cause spreading and uneven cooking on a flat griddle.

Sugar – Both cane sugar and white sugar promote browning and crisp edges while enhancing the banana’s natural sweetness without making the waffles overly sweet. Tip: Coconut sugar also works, adding a subtle caramel note, though waffles may brown a bit darker.
Baking Powder – Make sure it’s fresh, or your waffles won’t rise!
Salt – Don’t skip this, or the flavor of your waffles will fall flat.
Unsweetened Almond Milk – Feel free to use any dairy-free milk or regular milk if dairy isn’t an option that you have on hand.
Cinnamon – Optional but highly recommended, this adds extra sweetness and depth.

How to Make a Homemade Gluten Free Banana Waffles Recipe

Note – If you run into questions during or after cooking, the FAQ and troubleshooting section below has you covered.

Combine the batter. Blend all the ingredients in a blender until combined. Be careful not to overmix! The batter will have a little texture from the oats. See recipe card or tips below if you don’t have a blender.

Rest. Set the batter aside for at least ten minutes. This allows the oats to fully hydrate, preventing your waffles from being tough or dense.
Cook. Pour batter into a hot, greased waffle maker, and cook according to the manufacturer’s instructions. Transfer the waffle to a plate, and repeat as needed, cooking all the batter.

Pro-Tip: For extra crispy edges, leave the waffle in the iron for an additional 20-30 seconds!

Serve. Top waffles with banana slices, maple syrup, and enjoy!

Other Topping Ideas & Serving Suggestions

These gluten free banana waffles are so good, I’m known to eat them all on their own. However, you also can’t go wrong with toppings like maple syrup, peanut butter, almond butter, whipped cream or coconut whip, chocolate chips, or fresh fruit!

Then, if you want a super filling breakfast or are serving them as part of a brunch spread for the whole family, add savory options such as my easy oven baked scrambled eggs, mini frittata egg muffins, or Tex-Mex cauliflower egg casserole.

How to Store

Once cool, transfer leftover waffles to an airtight container and store them in the refrigerator for up to 4 days. Or, arrange them in a single layer in a freezer-safe bag, and freeze for up to 2 months.

Reheat from frozen (or thaw in the fridge overnight) in the toaster to maintain a crisp exterior. The microwave also works, but your waffles are likely to become a bit soggy.

Questions + Troubleshooting Tips

Can I make gluten-free banana waffles without a blender?

Yes! Make sure to use oat flour for a smooth batter. Then, mash the bananas in a bowl with a fork until smooth, and add all the ingredients, and whisk until well incorporated. Proceed with the recipe as normal, cooking the waffles until golden brown.

Why are my waffles soggy or falling apart?

If your waffles are falling apart, it’s likely because the batter was overmixed or it didn’t rest for ten minutes. Make sure your waffle iron is nice and hot, too!

More of Our Favorite

Gluten-Free Waffle Recipes

Gluten-Free Banana Waffles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Lindsay Cotter
Total Time: 35 min
Yield: 4 homestyle waffles (6-inch) or 3 to 3 ½ larger waffles (7-inch) 1x
Diet: Gluten Free

Print Recipe

Description

These gluten-free banana waffles cook up fast with just nine ingredients. Golden, fluffy, naturally sweet, and perfect for quick breakfasts. Dairy-free with a simple vegan swap.

Ingredients

Units

2 large eggs, lightly whisked
1 ¼ cups gluten-free rolled oats or oat flour (115 grams)
1 small-medium ripe banana, mashed (115 grams; about ½ cup)
2 tablespoons refined avocado oil or refined coconut oil
2 teaspoons sugar
1 teaspoon baking powder
¼ teaspoon kosher salt
5 tablespoons unsweetened almond milk (about ¼ to ⅓ cup)
Pinch of cinnamon (optional)
Butter or higher smoke oil (such as avocado oil) for cooking

Note: Feel free to double the recipe for more waffles. No adjustments are needed.

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Instructions

Add the oats (or oat flour), eggs, banana, oil, sugar, baking powder, salt, cinnamon (if using), and almond milk to a high-speed blender. Blend until mostly smooth. A little texture from the oats is normal.
Let the batter rest at least 10 minutes to allow the oats to fully hydrate.
Preheat a waffle iron and generously grease it with butter or oil.
Pour batter into the hot waffle iron and cook until golden and the iron stops steaming, about 3–5 minutes per waffle.
For extra-crispy edges, leave the waffle in the iron an additional 20–30 seconds before removing.
Transfer the waffle to a plate, and repeat until all the batter is used.
Serve immediately, or cool completely and freeze for later.

Notes

Alternative Mixing Method (No Blender Needed): Use oat flour for a smoother batter. Mash the banana well with a fork, then whisk in the remaining ingredients until fully combined. Cook the waffles as directed until golden brown.

Egg-Free Option -Use 2 flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water, rested 5–10 minutes). Waffles will be slightly softer but still sturdy.

Pancake Variation (No Oil): This batter can also be used for pancakes. Remove the oil from the batter and cook on a lightly greased skillet over medium heat.

Storage– Store in an airtight container in the refrigerator for up to 4 days.Freezer-Friendly:Freeze cooled waffles in a single layer, then transfer to a freezer-safe bag or container. Store for up to 2 months.

Make-Ahead Option: The batter can be blended and refrigerated overnight. In the morning, stir well and thin with 1–3 tablespoons of almond milk as needed. For best rise, whisk in an additional ¼ teaspoon baking powder before cooking.

Prep Time: 10 minutes
Rest Time: 10 minutes
Cook Time: 12–15 minutes
Category: Breakfast
Method: waffle iron
Cuisine: american

Nutrition

Serving Size: 1 waffle (no topping)
Calories: 195
Sugar: 4 g
Sodium: 100 mg
Fat: 7.5 grams
Saturated Fat: 2 grams
Unsaturated Fat: 0
Carbohydrates: 23 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 70mg