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 a light yet satisfying twist on classic crepes with a protein boost. These almond flour-based crepes are delicately filled with banana slices and a drizzle of rich almond butter, elevated by a hint of vanilla protein powder incorporated into the batter. The result is a soft, flavorful crepe that’s perfect for fueling your day without compromising on taste.

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NUTRITION

523kcal
Protein
36.9g
Fat
34g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (approx. 100 g)

1/4 cup Almond Flour (28 g)

1/2 scoop Vanilla Protein Powder (15 g)

1 tbsp Almond Butter (16 g)

1/2 medium Banana (50 g)

1/4 cup Water (60 g)

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PREPARATION

  • 1

    In a mixing bowl, whisk together 2 large eggs, 1/4 cup almond flour, and 1/2 scoop of vanilla protein powder until smooth.

  • 2

    Gradually stir in 1/4 cup of water to achieve a thin, crepe-like batter consistency.

  • 3

    Preheat a non-stick skillet over medium heat and lightly coat with a mist of cooking spray or a tiny brush of oil.

  • 4

    Pour a small amount of batter into the skillet and tilt to evenly spread the mixture into a thin layer. Cook for about 1-2 minutes until the edges start to lift.

  • 5

    Gently flip the crepe and cook for an additional 30-45 seconds. Remove and repeat with the remaining batter.

  • 6

    Slice 1/2 a banana into thin rounds and lay them on one of the crepes.

  • 7

    Drizzle 1 tablespoon of almond butter over the banana slices. Roll or fold the crepe and serve immediately.

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 a light yet satisfying twist on classic crepes with a protein boost. These almond flour-based crepes are delicately filled with banana slices and a drizzle of rich almond butter, elevated by a hint of vanilla protein powder incorporated into the batter. The result is a soft, flavorful crepe that’s perfect for fueling your day without compromising on taste.

NUTRITION

523kcal
Protein
36.9g
Fat
34g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (approx. 100 g)

1/4 cup Almond Flour (28 g)

1/2 scoop Vanilla Protein Powder (15 g)

1 tbsp Almond Butter (16 g)

1/2 medium Banana (50 g)

1/4 cup Water (60 g)

PREPARATION

  • 1

    In a mixing bowl, whisk together 2 large eggs, 1/4 cup almond flour, and 1/2 scoop of vanilla protein powder until smooth.

  • 2

    Gradually stir in 1/4 cup of water to achieve a thin, crepe-like batter consistency.

  • 3

    Preheat a non-stick skillet over medium heat and lightly coat with a mist of cooking spray or a tiny brush of oil.

  • 4

    Pour a small amount of batter into the skillet and tilt to evenly spread the mixture into a thin layer. Cook for about 1-2 minutes until the edges start to lift.

  • 5

    Gently flip the crepe and cook for an additional 30-45 seconds. Remove and repeat with the remaining batter.

  • 6

    Slice 1/2 a banana into thin rounds and lay them on one of the crepes.

  • 7

    Drizzle 1 tablespoon of almond butter over the banana slices. Roll or fold the crepe and serve immediately.