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A Childhood Favorite with an Adventurous Twist
If there's an interesting-sounding pancake on the menu when she's out for a weekend brunch, Australian nutritionist Lola Berry will probably order it. The author of The Happy Cookbook is always up for trying something new, and is especially drawn toward flapjacks made with ancient grains, such as quinoa or buckwheat flour, and topped with fresh fruit and maple syrup.