Add fresh or frozen blueberries to the batter before cooking for
blueberry pancakes. I like adding walnuts or even ripe banana chunks
and walnuts for an extra yummy treat. But, keep in mind you are
adding calories when you add these items to the batter.

Equal parts of 1/2 cup each makes two CD-sized pancakes, for a total
of approximately 320 – 350 calories (before toppings or berries, nuts
or fruit added to batter)

Don’t add huge amounts of calories with lots of butter and syrup, but
if you must add these toppings, use butter from grass-fed cows and
pure, natural maple syrup for more antioxidants and nutrition than
you’d get from that nutrient-devoid ‘all sugar’ variety you’d normally
find in the grocery pancake aisle.

Best Tip for Topping: all-fruit spread (jam made only with fruit
ingredients, sweetened with pineapple juice or grape juice). My
favourite is raspberry all-fruit spread. Delicious.

** if you’re worried about your calories, you can use just egg whites
instead of whole eggs, but all the nutrition is in the yolk and I hate
throwing nutrition in the garbage, so I recommend whole eggs from free
range hens.