The pancakes do pack a lot of sugar, especially when paired with syrup, says registered dietitian Lauren O’Connor. If you add a tablespoon of extra butter, it adds 7 grams of saturated fat. But the biscuit is the loser for this reason: its 2.5 grams of trans fat. “Trans fats pose an even greater risk by decreasing HDL or ‘good’ cholesterol,” says O’Connor. To make the pancakes a healthier option, O’Connor suggests you opt for agave nectar instead of syrup and swap the butter for a tablespoon of Smart Balance Peanut Butter with Omega 3. The extra protein will slow digestion and help keep you fuller longer.