Pancake lovers, this recipe is for you, whether you’re gluten-free or not! This easy recipe calls for one wholesome flour—oat flour—and basic ingredients like Greek yogurt, maple syrup, butter and eggs. (If you don’t have oat flour on hand, you can easily make your own by blending old-fashioned or quick-cooking oats in a food processor or blender.)

These golden pancakes are fluffy and delicious, with a subtle oatmeal flavor. The yogurt offers a light tang similar to buttermilk, along with some extra protein, and the maple syrup is more flavorful than plain sugar.

You could certainly say that these pancakes are healthier than your average stack of pancakes, especially when you choose wholesome toppings to go along with them. Above all, though, they’re a fun treat to serve on the weekends, and they reheat beautifully for quick weekday breakfasts.

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This peanut dressing is like peanut sauce, but in salad dressing form. It’s creamy, bold and nutty. It makes a statement! This dressing is awesome with Thai flavors like bell pepper, carrots, cabbage, mango and much more—you’ll find a list of suggestions below.

This salad dressing is easy to whisk together with basic ingredients. I bet you have them in your pantry already. You’ll need creamy peanut butter (the creamier, the better), lime juice, tamari or soy sauce, maple syrup or honey, fresh garlic and red pepper flakes (if you like some spice). That’s it!

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Peanut butter lovers: Have you tried making your own? I don’t know what took me so long to try it. It’s so easy to blend in a food processor and tastes incredible. Take your PB&J to the next level with homemade peanut butter.

Homemade peanut butter is lusciously creamy, with rich and irresistible peanut flavor. Notably, there’s no grit or annoying oil to stir into the container. Homemade peanut butter tops all the store-bought options in flavor and texture, and I’ve tried every natural peanut butter out there!

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Craving a wholesome treat? These banana muffins are for you! These muffins are tender, fluffy, and perfectly banana-y. My daughter adores them, and I love making them with her. I like to keep some in the freezer for snacks—they defrost in the microwave in about 20 seconds.

This gluten-free banana muffin recipe is notable because it’s made with almond flour and naturally sweetened with real maple syrup. The remaining ingredients are to be expected, including eggs (for structure and loft), butter (for richness), baking powder and baking soda, salt, vanilla extract, and optional cinnamon (for a hint of warming spice).

These muffins are similar in flavor to my popular Maple-Sweetened Banana Muffins, which are made with whole wheat flour, and follow the same formula as my Gluten-Free Pumpkin Muffins. I’ve probably made ten batches already. I hope you love them as much as we do!

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Cranberry salsa? Why not! This surprising salsa is bold and tangy. The bitterness of the cranberries is tempered with sweetness from orange juice and a little bit of honey. Most cranberry salsa recipes are too sweet, calling for as much as one cup sugar. This one is well-balanced, and you can adjust it to suit your taste buds.

This cranberry salsa recipe was inspired by one my late grandmother brought to our family’s Christmas celebration years ago. It was festive and colorful, and I just loved it.

With my grandmother’s recipe in mind, I improvised this salsa last year when our friend Tessa and her husband came over. My grandmother served her salsa with cream cheese, but I noticed we all ignored the cream cheese and kept going back for more salsa. I don’t think it requires an accompaniment, but you’ll find serving suggestions below.

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This creamy pumpkin dip straddles the line between sweet and savory in the best way. It’s a seasonal riff on my recipe for Baked Goat Cheese that incorporates pumpkin purée and pumpkin spice. If you enjoy pumpkin and goat cheese separately, I’m confident you’ll love this recipe!

The key flavors in this dip are goat cheese, cream cheese, pumpkin purée, pumpkin spice and honey. Then we ramp up the savory side with one clove of garlic, salt, pepper and red pepper flakes (optional, for some heat).

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It’s not fall until you’ve made a batch of pumpkin muffins. Right? These muffins fill our kitchen with the wonderful fragrance of pumpkin and spice, which makes it feel like autumn, even when the weather outside is still unseasonably warm.

These gluten-free, almond flour-based pumpkin muffins are tender, fluffy and delicious. My daughter and I have been enjoying batch after batch.

I love these pumpkin muffins for several reasons—

1. They’re easy enough to make with a three-year-old, which means they’re really easy.
2. They’re wholesome but taste like a treat. I feel great about feeding these muffins to our daughter and her cousins.
3. They freeze well for future snacks. Simply defrost one in the microwave until it’s warmed through, and your snack is ready in 20 seconds.

I’ve enjoyed baking with almond flour lately because it lets the other flavors shine, whereas regular flour can dull them. I’ve also been mindful of my blood sugar levels and appreciate that almond flour is lower in carbohydrates than grain-based flours, like all-purpose and whole wheat flour.

I’ll always be a huge fan of my Healthy Pumpkin Muffins, which are made with whole wheat flour and sweetened with maple syrup. This gluten-free recipe has much in common with that one.

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Make this cilantro lime dressing recipe the next time you prepare a Mexican meal. It’s bright, sunny and fresh! This dressing is boldly flavored with fresh lime, olive oil, cilantro, garlic, honey, cumin and Dijon mustard. You can make it creamy or spicy if you wish.

Drizzle this dressing over crisp greens with sliced avocado and toasted pepitas for a perfectly simple side salad. You’ll find a longer list of salad toppings to choose from below.

I improvised this dressing to make a green salad with leftovers from my Fajita Veggie & Halloumi Bowls, and I loved it so much that I wanted to share it with you. It’s almost as versatile as my favorite Lemon Vinaigrette and suits some flavors even better.

This dressing comes together quickly in the food processor and keeps in the refrigerator for up to one week. Sometimes having a vibrant sauce on hand makes all the difference!

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These almond flour pancakes offer fantastic flavor. Truly, I’d pick these over buttermilk pancakes at a diner. They’re golden, tender and so flavorful that I often enjoy them with just a spread of almond butter on top. Our two-year-old is a fan, too.

Since these pancakes are made entirely with almond flour, they’re gluten free. Of all the wholesome pancake recipes on this blog, these win the “lowest in carbohydrates” award, so they don’t spike my blood sugar. This pancake recipe is a real winner.

If you’re new to almond flour, this recipe is worth buying a bag. I’ve fallen in love with baking with almond flour and have several more recipes coming soon. I’ve realized that regular flour, whether it’s all-purpose or whole wheat, tends to dull other flavors within the recipe, whereas almond flour lets them shine. It’s magical!

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Looking for a wholesome, make-ahead breakfast recipe? Muesli is the answer! Originating in Switzerland, muesli is essentially homemade oat cereal—to serve, add milk and maybe some fresh fruit. Muesli is similar to granola but lighter, as it’s made without oil and minimally sweetened. It also reminds me of oatmeal, but it’s served cold and ready to enjoy at a moment’s notice.

Not all mueslis are created equally—some are made with raw oats and taste bland. Not this one! This nutritious muesli recipe offers loads of texture and flavor. It features toasted old-fashioned oats, nuts and seeds, optional coconut, and chopped dried fruit.

Toasting the muesli in the oven makes a world of difference. It brings out the savory, nutty flavors in the oats, nuts and seeds and makes your kitchen smell lovely. The oven’s heat also firms up the oats a bit, offering even more texture.

My other trick is adding a small splash of maple syrup to the mixture before toasting. The subtle sweetness substantially improves the flavor.

You probably have everything you need to make muesli already, so let’s preheat the oven and start mixing. Below, you’ll find many options for adapting the recipe to your pantry.

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