Food Therapy recipe
2 Ingredient Banana Pancakes (No Flour)
Ingredients
For the Pancakes:
2 medium ripe bananas, 2 large egg whites, 1 teaspoon butter or neutral oil
For Serving:
100 grams Greek yogurt or thick cream, 3 tablespoons blueberry sauce, 2 tablespoons fresh blueberries
2 medium ripe bananas, 2 large egg whites, 1 teaspoon butter or neutral oil
For Serving:
100 grams Greek yogurt or thick cream, 3 tablespoons blueberry sauce, 2 tablespoons fresh blueberries
Method
1. Prepare the Bananas
Peel the bananas and cut them into thick slices so they blend easily. Ripe bananas with brown spots give the best flavor and texture.
2. Separate the Eggs
Separate the eggs one at a time, collecting only the whites in a clean bowl. Make sure no yolk gets in.
3. Add to the Blender
Put the banana slices in the blender and pour the egg whites over them.
4. Blend the Batter
Blend for 30–45 seconds, until the banana is completely broken down and the batter is smooth, light, and slightly foamy.
5. Heat the Pan
Heat a non-stick pan over medium heat. Grease it very lightly with butter or oil, wiping off the excess with a paper towel to leave a thin film.
6. Pour the Pancakes
Pour a small ladleful of batter into the pan. Keep the pancakes small, about 8–10 cm across, so they're easy to flip.
7. Cook the First Side
Cook for about 2 minutes over medium heat, until small bubbles form on top and the edges begin to set.
8. Flip
Slide a thin, wide spatula fully under the pancake and flip it in one quick motion. Cook the other side for about 1 minute.
9. Cook the Rest
Lightly grease the pan again as needed and cook the remaining batter the same way.
10. Stack and Top
Stack the pancakes on a plate and spread the Greek yogurt or thick cream over the top.
11. Add the Blueberries
Drizzle with blueberry sauce and top with fresh blueberries. Serve right away.
Peel the bananas and cut them into thick slices so they blend easily. Ripe bananas with brown spots give the best flavor and texture.
2. Separate the Eggs
Separate the eggs one at a time, collecting only the whites in a clean bowl. Make sure no yolk gets in.
3. Add to the Blender
Put the banana slices in the blender and pour the egg whites over them.
4. Blend the Batter
Blend for 30–45 seconds, until the banana is completely broken down and the batter is smooth, light, and slightly foamy.
5. Heat the Pan
Heat a non-stick pan over medium heat. Grease it very lightly with butter or oil, wiping off the excess with a paper towel to leave a thin film.
6. Pour the Pancakes
Pour a small ladleful of batter into the pan. Keep the pancakes small, about 8–10 cm across, so they're easy to flip.
7. Cook the First Side
Cook for about 2 minutes over medium heat, until small bubbles form on top and the edges begin to set.
8. Flip
Slide a thin, wide spatula fully under the pancake and flip it in one quick motion. Cook the other side for about 1 minute.
9. Cook the Rest
Lightly grease the pan again as needed and cook the remaining batter the same way.
10. Stack and Top
Stack the pancakes on a plate and spread the Greek yogurt or thick cream over the top.
11. Add the Blueberries
Drizzle with blueberry sauce and top with fresh blueberries. Serve right away.
