Desserts 🤖 AI Generated

Sweet Banana Mutabbaq – 40% Lighter Folded Pancake

Crispy-golden pan-fried stuffed pancakes layered with caramelized bananas, cinnamon, and a hint of cardamom. Our Fat Switch cuts 230 calories by swapping ghee for a spray oil blend while keeping that signature shatteringly crisp exterior and gooey filling intact.

25m

Prep Time

20m

Cook Time

Servings

348

Calories

14g

Protein

🛒 Ingredients

✓ 1.5 cups all-purpose flour
✓ 1/2 tsp salt
✓ 1/2 cup warm water
✓ 2 tbsp olive oil
✓ 1 tbsp unsweetened applesauce
✓ Cooking spray (for frying)
✓ 1 tsp sesame oil
✓ Pinch of ground cardamom
✓ 2 ripe but firm bananas, sliced 1/4-inch thick
✓ 1 tsp ground cinnamon
✓ 1/2 tsp ground cardamom
✓ 1 tbsp honey
✓ 1 tbsp low-fat Greek yogurt
✓ Pinch of sea salt
✓ 1 tsp lemon juice
✓ 2 tbsp chopped roasted pistachios (optional garnish)

👨‍🍳 Instructions

1. Make the Dough: In a large bowl, whisk flour and salt together. Create a well in the center. Pour in warm water, olive oil, and applesauce. Mix with a wooden spoon until shaggy, then knead by hand for 8–10 minutes until smooth and elastic. The dough should be tacky but not sticky. Let rest at room temperature for 10 minutes under a damp cloth.

2. Prep the Filling: In a small bowl, combine cinnamon, cardamom, and sea salt. Toss banana slices gently with lemon juice and half the spice blend. In another small bowl, whisk together honey and Greek yogurt until smooth; set aside as a drizzle.

3. Portion and Rest: Divide dough into 2 equal balls. Roll each ball between two sheets of parchment paper into a thin 8-inch round. Keep one covered while working with the other to prevent drying.

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4. Layer the Filling: Place the first dough round on a clean work surface. Arrange half the banana slices in the center, leaving a 1.5-inch border. Drizzle with half the honey-yogurt mixture. Fold the dough edges inward to create a roughly square packet with a slight overhang; the filling should peek through slightly.

5. First Pan Sear: Heat a non-stick skillet or cast iron over medium-high heat for 2 minutes. Lightly coat with cooking spray. Carefully transfer the first mutabbaq to the hot pan, seam-side down. Fry for 3–4 minutes until the underside is golden-brown and crispy. Do not move it—this creates the signature crackle.

6. Flip and Finish: Carefully flip the mutabbaq using a wide spatula. Spray the top lightly with cooking spray and drizzle 1/2 tsp sesame oil around the edges. Fry for 2–3 minutes more until the second side is equally golden and any exposed dough is crispy. Transfer to a warm plate lined with parchment.

7. Repeat for Second Mutabbaq: Clean the skillet briefly if needed, respray with cooking spray, and repeat steps 4–6 with the second dough round and remaining bananas.

8. Serve Hot: Slice each mutabbaq in half diagonally while still warm. Dust with remaining cinnamon-cardamom blend and scatter roasted pistachios if using. Drizzle the remaining honey-yogurt sauce on the side or over the warm pancake.

📊 Nutrition per Serving

Calories348 kcal

Protein14g

Carbohydrates62g

Fat8g

Fiber3g

🏷️ Tags

#low-fat mutabbaq recipe#crispy banana pancake dessert#Middle Eastern healthy fried pastry

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