“When one of my sons and I had to change to a gluten-free diet, I searched for recipes that tasted great. These pancakes are low-cal, as well. I cook extras and freeze them. Then, when I’m short on time, I toss a couple in the toaster. You’ll love the fluffy texture and the chocolate.” —Sharen Gustafson, South Lyon, Michigan
This potato dish is so popular at our house, we argue over who gets the leftovers. I grow my own herbs, so I usually use fresh basil in this recipe, but dried works just as well. We love this for dinner with fruit salad and English muffins. It also makes a hearty breakfast for the weekend. —Terri Zobel, Raleigh, North Carolina
To fix a large batch of tender pancakes for my five children, I rely on this fuss-free recipe. It calls for whole wheat flour and buttermilk, which make the pancakes very filling but also very light. Serve them with hot chocolate for a breakfast that's sure to delight little ones. —Line Walter, Wayne, Pennsylvania
Starting the day with an appealing, hearty breakfast is certainly a step in the right direction when you're trying to follow a healthy eating plan. These waffles are so good that I even freeze them for breakfast on busy mornings.—Mary Balcomb, Florence, Oregon
The revamped waffles have nearly 60% less fat and about 33% fewer calories. The two eggs called for in the original recipe were retained, but the whites were separated from the yolks. The yolks were added to the batter before it was refrigerated overnight. The egg whites were beaten and folded in the next day to help keep the fluffy interior and crispy exterior of these waffles.—Mary Balcomb, Florence, Oregon
Five ingredients are all you need for this lip-smacking sauce that's ideal over reduced-fat ice cream. "We even like it warm over biscuits with a dash of cinnamon and a dollop of whipped cream," writes Evelyn Gebhardt from Kasilof, Alaska.
In Dansville, New York, Judy Culbertson pairs down a crowd-pleasing breakfast staple with savory results. Her hearty sausage patties are loaded with flavor but contain a fraction of the sodium and fat found in commercial breakfast links.
"I combined several granola recipes to come up with this one," says Tracy Weakly from Aloha, Oregon of her crunchy cranberry-and-apricot-flavored treat. "For fun, vary the kinds of fruits and nuts. The possibilities are endless."
“We love this no-guilt breakfast made with whole-grain bread and egg substitute,” says Kathleen Lindenberg of Sharon, Massachusetts. “The best part is that it's delicious, and you don't even miss the syrup!”