I love making pancakes on weekends with my boyfriend. But I'm also very into cooking light and am a devoting follower of the magazine and it's techniques. Also, I'm lactose intolerant. That all being said, I have a no-fail pancake recipe I make all the time that is very light in terms of fat but also very filling. You can eat a lot and since you know exactly what went in there's little guilt. It may sound like an odd combination, but trust me, I do this recipe all the time, last night included!
Hearty Weekend Wheat-Banana Pancakes
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinamon
1 tbs turbinado sugar (I use Sugar in the Raw, what I use for coffee)
1/4 cup unsweetenedapple sauce (also equivalent to one small container when you buy them in a package)
1 tbs lemon juice
1 banana, sliced
Preheat griddle to 350. Mix all dry ingredients together (flour through sugar). Mix all wet ingredients together (apple sauce through egg). Add wet ingredients to dry, stir well. Batter will be thick, this is good. Drop batter onto griddle, will make about 6 medium sized pancakes. Add a few slices of banana to each. Flip once pancakes start to bubble a little. Pancakes will be quite thick. Serve with pure maple syrup and enjoy!