6 ways to make healthy pancakes

My sister and her family often eat breakfast for dinner, which is a great way to add a meal option to the end of the day. It's what you eat, after all, not necessarily when you eat it (well, sometimes when is important, like eating a nutritious breakfast to kick-start your day – and your metabolism). Still, pancakes fit the bill no matter when you eat them. Here, six ways to make them as healthy as possible.

Cut the calories

• Use half the oil, margarine, shortening, or butter when prepping your batter.
• Use non-fat milk, non-fat condensed milk, low-fat buttermilk, or soy milk instead of whole milk.
• Use cooking spray to prepare the griddle.
• Keep servings to two 4" pancakes.

Pump up the fiber

• Use whole-wheat pastry flour (it's lighter than regular whole-wheat flour).
• To make gluten-free pancakes, use buckwheat flour.
• Toss in a handful of oatmeal – you might need a little extra milk if you do this.

Nix the cholesterol

• Replace eggs with an egg substitute, or use two whites per yolk.
• For fluffier pancakes, whip the whites separately, and then fold them into the batter.

Skimp on the sugar

• Replace half the sugar with Splenda.
• Add sweet-tasting flavorings, like vanilla, nutmeg, and cinnamon in place of some of the sugar.

Up the antioxidants

• Add a spoonful of canned pumpkin, grated apple, or whole blueberries to the batter.
• Add toasted wheat germ or ground flax seeds too.

Ditch the syrup

• Heap on fresh or thawed berries.
• Top with a tablespoon of all-fruit apricot jam and a sliced banana.
• Spoon on fat-free sour cream, yogurt, or ricotta cheese mixed with mango chunks or mandarin oranges.
• Drizzle any of the above with a little agave nectar (sold in health-food stores).