Breakfasts & Brunch recipe collection

Vegan oat almond waffles made in a blender with just six clean ingredients: raw almonds, quick oats, water, salt, vanilla, and maple flavoring. Egg-free, dairy-free, gluten-free if using certified GF oats.

Quick breakfast pancakes from homemade pancake mix with milk, egg, and oil. Ready in 30 minutes for fluffy 4-inch flapjacks that flip easy and stack high.

Warm, juicy and fruity. These warm crepes are served with freshly made blueberry-raspberry sauce. Delicious and also good for you.

Any easy one-skillet breakfast that been healthified by using turkey bacon and egg substitute.

Wenatchee applesauce muffins, a Pacific Northwest breakfast bake spiced with cinnamon and nutmeg and made tender with thick applesauce. Named for Washington's apple capital, these bake up moist with a domed top.

Vintage Westinghouse waffles with separated eggs for an extra-light texture. Crisp golden exterior, fluffy interior, ready in 15 minutes. Classic mid-century waffle iron recipe.

Made with white whole wheat flour, butter and olive oil, and chocolate chips. This whole wheat banana and chocolate chip bread is super buttery, moist, and packed with banana flavor. You can also find chunks of chocolate in every bite.

Wholesome whole wheat berry muffins with cranberries or blueberries, naturally sweetened and fiber-rich for a hearty breakfast that actually keeps you full.

Fluffy whole wheat blueberry pancakes with just 5 minutes of prep. Made with low-fat milk and minimal oil, these are a fiber-rich breakfast the whole family will love.

Super cheesy, moist and packed with tons of deliciousness. These savory corn muffins will satisfy everyone's appetite.

Bacon and cheese can both be found in these muffins. Using mostly whole wheat flour and olive oil instead of all-purpose flour and butter makes them much healthier and still taste delicious.

Whole wheat banana muffins made with mayonnaise in place of oil and eggs. The mayo keeps them moist and tender, and one bowl is all it takes. A quick, wholesome way to use up brown bananas.

Super moist and packed with delicious flavors. These muffins were made with whole wheat flour, but still turned out soft and fluffy.

A breakfast staple made with organic spelt flour, coconut oil and natural sweetener. Serve with maple syrup on the side and fresh berries or bananas or organic yoghurt. Another option is to soften some apple slices in a little bit of water, vanilla and dash of maple syrup until the liquid reduces and the apples are soft. Sprinkle liberally with cinnamon – reminiscent of apple pie!

Amaretto pancakes built on a five-ingredient Bisquick batter with milk, eggs, and a splash of almond-scented liqueur. A boozy brunch upgrade with optional sliced almonds folded in.

A satisfyingly dense and moist muffin! I just added a cup of chopped walnuts for a great chunky effect.