What we like about pancakes is the variety. Speaking of, enter these blueberry quinoa pancakes with lemon crema from Dennis Bernard, chef de cuisine of Chicago's Dove's Luncheonette. This is a fancy pancake, clearly. But don't be shy when it comes to making pancakes out of quinoa; it's really quite simple. The healthy alternative for flour, which contains much more protein, will have people asking you whether you had your Wheaties.

The lemon crema on top makes for a tart kick to the sweetness of the syrup, and the granola provides a hearty topping and crunch. Don’t forget to melt your butter in the skillet before dropping the batter in; it’s the key for a crispy outside and a fluffy inside.