Editors of Martha Stewart Living - A New Way to Bake: Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry

Breakfast

Gluten-Free Quinoa Pancakes

You may not think to use cooked grains in your baked goods, but theyre a wonderful way to add substance and fiber and, in the case of quinoa, to boost protein content. Sweetened with just a little maple syrup, these pancakes are free of refined sugar. If youd like to add more whole-grain goodness, swap in spelt flour for half the all-purpose. SERVES 4

cup quinoa, rinsed and drained

cup water

cup all-purpose flour

teaspoons baking powder

teaspoon coarse salt

large eggs

tablespoon unsalted butter, melted, plus more for skillet

cup milk

cup pure maple syrup, plus more for serving

Blueberries (optional), for serving

In a small pot, combine quinoa with water and bring to boil; cover and simmer over medium-low heat until the quinoa is tender and water is absorbed, about 16 minutes. Let cool completely.

Preheat oven to 200F. In a bowl, whisk together quinoa, flour, baking powder, and salt. In another bowl, whisk together eggs, melted butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.

Lightly coat a large nonstick skillet or griddle with butter, and heat over medium-high. For each pancake, drop 2 tablespoons batter into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on undersides, 2 minutes. Wipe skillet clean, and repeat with more butter and remaining batter (reduce heat to medium if browning too quickly). Keep pancakes warm in oven or serve immediately, with maple syrup and blueberries, if desired.

Whole-Wheat Pancakes

No need to incorporate white flour along with the whole-wheatthese pancakes are as fluffy and as tender as ever. You can make this your go-to Sunday morning recipe; serve with the jammy topping here or whatever you usually like alongside. SERVES 6

For the pancakes

cups whole-wheat flour

cup toasted wheat germ

tablespoons natural cane sugar

teaspoons baking powder

teaspoon baking soda

teaspoon coarse salt

cups buttermilk

cup safflower oil or melted coconut oil, plus more for pan

large eggs, lightly beaten

Water, if necessary

For the compote

pint fresh blueberries (2 cups)

cup plus 2 tablespoons fresh lemon juice

teaspoon coarse salt

cup natural cane sugar

pint fresh blackberries (1 cup)

Make the pancakes: Preheat oven to 200F. In a bowl, whisk together flour, wheat germ, sugar, baking powder, baking soda, and salt. Whisk in buttermilk, oil, and eggs. Let stand 10 minutes (if batter thickens too much, stir in 1 tablespoon water).

Make the compote: In a saucepan, heat blueberries, lemon juice, and salt over medium heat, stirring, until berries begin to burst, 4 to 5 minutes. Stir in sugar. Simmer, stirring often, until thick enough to coat the back of a spoon, 6 to 8 minutes. Transfer to a bowl and stir in blackberries.

Lightly coat a large nonstick skillet or griddle with oil, and heat over medium. Spoon in 2 tablespoons batter for each pancake. Cook until bubbles appear, about 2 minutes; flip, and cook until golden brown, about 2 minutes. Keep pancakes warm in oven or serve immediately with compote.

Chickpea-Vegetable Pancakes

Thicker than Mediterranean-style chickpea-flour flatbreads, these gluten-free pancakes take their flavor cues from the American Southwest. Mixed with peppers, scallions, and carrots in the batter, and topped with yogurt and avocado, theyre a great savory breakfast option. SERVES 4

cups chickpea flour

teaspoon coarse salt

teaspoon baking powder

teaspoon ground cumin

cup water

red or yellow bell pepper, finely diced

scallions, thinly sliced, plus more for serving

carrots, peeled and coarsely grated

tablespoons extra-virgin olive oil

cup Greek yogurt, for serving

ripe avocado, diced, for serving

Preheat oven to 200F. In a bowl, whisk together chickpea flour, salt, baking powder, and cumin. Add water and stir until combined. (Batter should be thick.) Fold in diced pepper, scallions, and carrots.

In a skillet, heat oil over medium. For each pancake, drop cup batter into skillet and cook until browned, 3 to 4 minutes per side. Keep warm in oven while you cook remaining pancakes. Serve with yogurt, avocado, and scallions.

Vegan Banana-Oat Pancakes

In these pancakes, almond milk and coconut oil stand in for dairy (milk and butter), while oat flour (which you can make by grinding rolled oats in the food processor) and unsweetened coconut replace any wheat flour. Flaxseed meal, which becomes gel-like when moistened, provides the structure and thickening power an egg otherwise would, and mashed banana and orange juice sweeten these naturally. The result is a delicious vegan, wheat-free breakfast. SERVES 2