How does Hilary Erickson's breakfast recipe compare to traditional pancake recipes?

My hearty pancake recipe is a more filling, whole‑grain twist on traditional pancakes. Instead of all white flour and lots of sugar, I use:

1. Whole wheat flour (1.25 cups) instead of white flour
2. A little brown sugar or honey instead of more sugar
3. Added wheat germ/flax/oats (¼ cup) and blueberries (½ cup) for fiber, healthy fats, and nutrients

They’re thicker and more substantial, so you cook them on a slightly lower griddle temp, and a couple of pancakes tend to keep you full much longer than classic fluffy diner-style ones.

Are you mainly looking for “healthier,” or for something that will keep kids full until lunch?