Protein-Packed Almond Butter Banana Crepes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Almond Butter Banana Crepes

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Butter Banana Crepes

Enjoy these delicate, protein-rich crepes filled with a luscious blend of almond butter and nonfat Greek yogurt, complemented by the natural sweetness of banana. Light yet satisfying, this dish promises a balanced mix of flavors and textures at any time of day.

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NUTRITION

554kcal
Protein
41.3g
Fat
14.6g
Carbs
69.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Chickpea Flour (60g)

3 large Egg Whites (99g)

1/2 cup Unsweetened Almond Milk (120g)

1 medium Banana (100g)

1 tbsp Almond Butter (16g)

1/2 cup Nonfat Greek Yogurt (120g)

1 tsp Ground Flax Seeds (3g)

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PREPARATION

  • 1

    In a mixing bowl, combine the chickpea flour and ground flax seeds.

  • 2

    Whisk in the egg whites and unsweetened almond milk until a smooth batter forms.

  • 3

    Mash the banana thoroughly and mix it into the batter for natural sweetness and moisture.

  • 4

    Heat a non-stick skillet over medium heat. Lightly grease if necessary, and pour a small amount of batter, swirling to coat the pan thinly.

  • 5

    Cook until the edges begin to lift and the bottom is lightly golden, then gently flip and cook the other side until just set.

  • 6

    Repeat with the remaining batter to form additional crepes.

  • 7

    Spread almond butter on one side of each crepe, and add a dollop of nonfat Greek yogurt. Optionally, slice extra banana over the filling for added texture.

  • 8

    Fold or roll the crepes, and serve warm.

Protein-Packed Almond Butter Banana Crepes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Almond Butter Banana Crepes

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Butter Banana Crepes

Enjoy these delicate, protein-rich crepes filled with a luscious blend of almond butter and nonfat Greek yogurt, complemented by the natural sweetness of banana. Light yet satisfying, this dish promises a balanced mix of flavors and textures at any time of day.

NUTRITION

554kcal
Protein
41.3g
Fat
14.6g
Carbs
69.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Chickpea Flour (60g)

3 large Egg Whites (99g)

1/2 cup Unsweetened Almond Milk (120g)

1 medium Banana (100g)

1 tbsp Almond Butter (16g)

1/2 cup Nonfat Greek Yogurt (120g)

1 tsp Ground Flax Seeds (3g)

PREPARATION

  • 1

    In a mixing bowl, combine the chickpea flour and ground flax seeds.

  • 2

    Whisk in the egg whites and unsweetened almond milk until a smooth batter forms.

  • 3

    Mash the banana thoroughly and mix it into the batter for natural sweetness and moisture.

  • 4

    Heat a non-stick skillet over medium heat. Lightly grease if necessary, and pour a small amount of batter, swirling to coat the pan thinly.

  • 5

    Cook until the edges begin to lift and the bottom is lightly golden, then gently flip and cook the other side until just set.

  • 6

    Repeat with the remaining batter to form additional crepes.

  • 7

    Spread almond butter on one side of each crepe, and add a dollop of nonfat Greek yogurt. Optionally, slice extra banana over the filling for added texture.

  • 8

    Fold or roll the crepes, and serve warm.