How can you make pancakes more healthy (without making them taste bad)?
I'm a big pancake fan, but also a big fan of eating healthy. How can you go about making your pancakes more healthy, provided that you're starting out with a recipe consisting of eggs, milk, wheat flour and oil? I'm talking both about the pancakes themselves, and whatever you eat them with (I'm using jelly).
As an example, I tried exchanging the wheat flour for squashed chick peas. That wasn't very good, but fairly healthy I'm sure.
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We have had good luck with canned pumpkin in the pancake batter. That and some pumpkin pie spices go really well with maple syrup. We just add half a can to a variation on Alton Brown's pancake recipe. It generally adds one pancake or so to the pile.
Adding a cup of blueberries or sliced strawberries has also worked out well (especially with a thumb of minced ginger tossed in).
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