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Make protein pancakes for breakfast (because bars are boring)

Plus, the best bread knives and Rosh Hashanah recipes

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September 9, 2026 5:54pm EDT

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Today’s full lineup:

The just-published September edition of Good for You, featuring protein-forward blueberry pancakes.
The best new cookbooks publishing this fall.
Our favorite bread knives.

Hi! I’m back with the latest edition of my column Good for You. Each month I’m giving you a healthy recipe that comes together in a snap. Today, I’m talking about my new favorite protein-packed, accidentally vegan pancakes. Don’t worry, there’s no chalky powder involved—it’s all thanks to tofu.

Also, the Jewish New Year is around the corner: Here are some editor-favorite Rosh Hashanah recipes to fill out a delightful holiday menu.

REBECCA FIRKSER

TEST KITCHEN EDITOR

Why this ad?

What to Cook

A stack of blueberry pancakes made from tofu batter drizzled in maple syrup on a plate with a fork.

Blueberry Protein Pancakes

By Rebecca Firkser

Tofu in blueberry pancakes?! Your eyes do not deceive you. Here, silken tofu acts as a binding agent in these protein-packed, dairy-free blueberry pancakes. The result is a fluffy, crisp-edged pancake with a slightly chewy, almost mochi-like interior.

Cook up a batch or two this weekend—the recipe makes 16 pancakes!—then freeze extras and pop them in the toaster whenever you need a high-protein breakfast. These pancakes may be vegan, but I’m not, so I like to enjoy them while amping up the protein with a thick swipe of Greek yogurt (plus plenty of maple syrup).

GET THE RECIPE

The Best New Cookbooks of Fall

By The Bon Appétit Staff

This fall, there’s no shortage of exciting new cookbooks. Ina Garten is back with her 14th title, which is all about smart streamlining because store-bought is fine. Yotam Ottolenghi is dipping back into simple cooking with a sequel to his popular 2018 title, Ottolenghi Simple. And Lucas Sin is transporting us to Hong Kong’s iconic diners. The heavy hitters came to play! Click on for more standout titles of the season (organized by release date), hand-chosen and cooked by our staff.

More Good for You Recipes

Pack a Meal’s Worth of Veggies into One Satisfying Sandwich

The Smoothie That Made Me Love Cottage Cheese

Why this ad?

In Our Carts

We Tested 35 Bread Knives to Find the Best Blades for Cutting Crusty Sourdough and Juicy Tomatoes

By Jesse Raub and Alaina Chou

Have you ever tried to slice a loaf of sourdough with a straight-edged knife? I’ll save you the trouble: It doesn’t really work. If you want clean cuts of bread and thin slivers of tomato for your sandwiches (and not a crumbly, splattered mess), you need a serrated knife.

SEE OUR PICKS

On the Side

The 19 Best New Restaurants of 2026:

These eateries were our favorites that opened this year—have you been to any yet?

31 Blueberry Recipes We’d Turn Violet Over:

Got some fruit leftover from those pancakes? Here’s what to make with the rest of the container.

The 2026 Farmers Market Challenge:

Summer is coming to a close. Try these seasonal recipes from the Test Kitchen before all the good produce is gone.

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