Elisabeth Prueitt always mixes ground flax into her pancake batter. “I’ve never felt great about the low nutritional value of pancakes—it’s like eating cake for breakfast—but the flax adds fiber, omega-3s and minerals,” she says.More Pancake Recipes
For gluten-free bakers, a combination of brown rice flour, white rice flour, potato starch and tapioca starch makes an excellent substitution for all-purpose flour. These ingredients are available at specialty and natural food markets and from kingarthurflour.com. Coconut flour is also a healthy, gluten-free alternative to wheat and other grain flours. It is very high in fiber and a good source of protein. It’s available at bobsredmill.com.