I love breakfast. Particularly when it comes in the form of potatoes with tons of onions, garlic and other goodies — but I love sweet stuff, too. And for years, I’ve specialized in pancakes. Apple-cornmeal. Orange-buckwheat. The ever-popular buttermilk-chocolate chip.

Recently, ReadyMade magazine upped the pancake game in the current issue. (I posted one recipe here.) This makes me happy, even though I’ve been moving into broader breakfast realms. Including the tasty, mostly nutritious morning feast I made today: From left, carrot-blueberry cake, blueberry green tea and a kiwi-honey-yogurt combo topped with flax seed and mint.