Lately I've just been dying for pancakes, but putting it off because they are just plain carbs, all the way.

Well, a few days ago I gave in and bought some pancake mix.  I kept putting off making them because Teddy was home and he has diabetes, and his sugar is up a little right now.  (I don't need all that sugar, either!)

Finally, I opened the box, but I was thinking, "What could I do to make these healthier?"  SO, I beat 2 eggs in a bowl, added about a1/2 cup of milk, then added enough pancake mix to make the batter the right consistency.  Finally, I added a pinch of oatbran and mixed it up.  It made about a cup of batter. 

Now, consider the eggs and the milk and the oatbran... instead of just adding water.  I increased the protein content significantly.  I increased the fiber.  I increased the calcium... but were they good?

YES!  They were very good.  They were not mushy or soggy like a lot of pancakes.  If anything, there was the tiniest bit of "french toast" flavor to them, but mostly they were just some of the best pancakes I've ever had.  PLUS,  I knew I had achieved a good balance of protein and carb in that mixture, which is what I was trying to do.  I may have even had those pancakes leaning in favor of protein outweighing carbs until I added the syrup.

Tonight, I bought some sugar free syrup to try.  If it's good, we'll do this more often, and Teddy can have some too.

If you have any suggestions of ways to increase the protein in the pancakes w/o
destroying the taste or texture, let me know!