Fresh Banana Oat Crepes with Chocolate-Hazelnut Drizzle

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

Fresh Banana Oat Crepes with Chocolate-Hazelnut Drizzle

YOUR SOLIN GENERATED RECIPE

Fresh Banana Oat Crepes with Chocolate-Hazelnut Drizzle

Enjoy light and delicious crepes made from ground oats, banana, and eggs, perfectly paired with a rich chocolate-hazelnut drizzle and a dollop of creamy nonfat Greek yogurt. This easy-to-make dish balances natural sweetness with a nutty, indulgent finish, making every bite a treat that supports your healthy eating goals.

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NUTRITION

552kcal
Protein
33.9g
Fat
19.1g
Carbs
66.9g

SERVINGS

1 serving

INGREDIENTS

40 grams Rolled Oats

1 medium Banana

1 large Egg

1 Egg White

1/2 cup Unsweetened Almond Milk

1/2 cup Nonfat Greek Yogurt

1 tablespoon Hazelnut Butter

1 teaspoon Cocoa Powder

1/2 teaspoon Vanilla Extract

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PREPARATION

  • 1

    In a blender, combine rolled oats, banana, whole egg, egg white, almond milk, and vanilla extract. Blend until the mixture is smooth and resembles a thin batter.

  • 2

    Let the batter rest for 5 minutes to allow the oats to soften.

  • 3

    Heat a lightly non-stick skillet over medium heat. Pour a small amount of batter into the pan and swirl to form a thin crepe. Cook for about 2 minutes until the edges begin to lift, then gently flip and cook for another 1-2 minutes. Repeat with the remaining batter to make several crepes.

  • 4

    For the chocolate-hazelnut drizzle, in a small bowl combine hazelnut butter, cocoa powder, and if needed, a splash of water to achieve a drizzle-able consistency. Stir until smooth.

  • 5

    To serve, stack the crepes on a plate, drizzle the chocolate-hazelnut mixture over the top, and add dollops of nonfat Greek yogurt. Optionally, garnish with slices of fresh banana or a sprinkle of cocoa powder.

Fresh Banana Oat Crepes with Chocolate-Hazelnut Drizzle

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

Fresh Banana Oat Crepes with Chocolate-Hazelnut Drizzle

YOUR SOLIN GENERATED RECIPE

Fresh Banana Oat Crepes with Chocolate-Hazelnut Drizzle

Enjoy light and delicious crepes made from ground oats, banana, and eggs, perfectly paired with a rich chocolate-hazelnut drizzle and a dollop of creamy nonfat Greek yogurt. This easy-to-make dish balances natural sweetness with a nutty, indulgent finish, making every bite a treat that supports your healthy eating goals.

NUTRITION

552kcal
Protein
33.9g
Fat
19.1g
Carbs
66.9g

SERVINGS

1 serving

INGREDIENTS

40 grams Rolled Oats

1 medium Banana

1 large Egg

1 Egg White

1/2 cup Unsweetened Almond Milk

1/2 cup Nonfat Greek Yogurt

1 tablespoon Hazelnut Butter

1 teaspoon Cocoa Powder

1/2 teaspoon Vanilla Extract

PREPARATION

  • 1

    In a blender, combine rolled oats, banana, whole egg, egg white, almond milk, and vanilla extract. Blend until the mixture is smooth and resembles a thin batter.

  • 2

    Let the batter rest for 5 minutes to allow the oats to soften.

  • 3

    Heat a lightly non-stick skillet over medium heat. Pour a small amount of batter into the pan and swirl to form a thin crepe. Cook for about 2 minutes until the edges begin to lift, then gently flip and cook for another 1-2 minutes. Repeat with the remaining batter to make several crepes.

  • 4

    For the chocolate-hazelnut drizzle, in a small bowl combine hazelnut butter, cocoa powder, and if needed, a splash of water to achieve a drizzle-able consistency. Stir until smooth.

  • 5

    To serve, stack the crepes on a plate, drizzle the chocolate-hazelnut mixture over the top, and add dollops of nonfat Greek yogurt. Optionally, garnish with slices of fresh banana or a sprinkle of cocoa powder.