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.
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).