Pancakes have a reputation for being heavy. This recipe, though, is anything but. Made with egg whites, vanilla protein powder, banana, chia seeds, lemon, and a few other baking add-ins, they’re an airy and refreshing counterpart to the diner classic. Tip: Use almond flour to make them gluten-free.

Fall is to pumpkin what weekends are to pancakes. But that doesn’t mean you can’t change things up. After all, some of the best recipes come from thinking outside the box—and season. Simply combine the five simple ingredients and flip your way to one of the healthiest, most decadent breakfasts of all time.

We used to think it was impossible to improve upon classic blueberry pancakes, but boy were we wrong. These next-level pancakes get a hefty dose of protein from egg whites, cottage cheese, and vanilla protein powder. Not to mention they’re the perfect meal for refueling post workout—or post sleep (#doyou).

Switching to a vegan diet may seem tough, but with recipes like this, who needs all that dairy? Made with the popular flax egg, spelt flour, protein powder, coconut oil, nondairy milk, and a few other spices and baking materials, they’re just as hearty as a traditional batch. Our favorite part: the three-ingredient vegan caramel sauce topping.

Though they sound like a breakfast treat from childhood, these pancakes are legit healthy—and they’re dairy-free, low-fat, and gluten-free too (just be sure to grab GF oats). Add a few cacao nibs for crunch. We love topping with fresh berries and a dollop of Greek yogurt.

One look at these pancakes was enough to make us run to the store so we could make them immediately. And while some of the ingredients are a little tough to find, there are plenty of ways to use what you have on hand. Don’t have mocha protein powder? Use chocolate in its place and add extra espresso. No rum extract? Add a dash of the real liquor—it’s OK, we won’t tell anyone.

This glorious recipe only takes 15 minutes (tops) to make. Greek yogurt packs a protein-rich punch. Pop these cakes on the stove, flip, and serve with fresh berries and honey or maple syrup.

We love peanut butter—especially when it’s mixed into pancakes and transformed into syrup. This recipe uses PB2 (a powdered, low-fat version of peanut butter), rolled oats, banana, egg whites, and protein powder as the base. And the pancakes are topped with plenty of maple peanut sauce—which we can’t get enough of. Tip: Use Greek yogurt and honey in place of the vanilla Activia.

Sure, rainbow sprinkles may not be the healthiest treat out there, but a little sugary topping never hurt anyone (not that we know of, anyway). Made with buckwheat flour, coconut flour, and real sprinkles, this breakfast treat is the perfect way to kick off any day of the week.