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 light, protein-rich crepes filled with creamy Greek yogurt, banana slices, and a drizzle of almond butter. The blend of oat flour, egg whites, and whey protein creates a delicate batter that crisps up beautifully, encasing a filling that balances natural sweetness with a nutty finish. Perfect for a versatile meal any time of day that fits within your protein and calorie goals.

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NUTRITION

364kcal
Protein
37.5g
Fat
11.2g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (approx. 99g)

1/4 cup oat flour (20g)

1/2 scoop whey protein powder (15g)

1/4 cup nonfat Greek yogurt (60g)

1 tablespoon almond butter (16g)

1/2 medium banana (50g)

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PREPARATION

  • 1

    In a medium bowl, whisk together the egg whites, oat flour, and whey protein powder until smooth. Adjust consistency with a splash of water or unsweetened almond milk if needed.

  • 2

    Heat a non-stick skillet over medium-low heat and lightly coat it with a small amount of cooking spray or a few drops of water to prevent sticking.

  • 3

    Pour a thin layer of the batter into the skillet, swirling to cover the surface evenly. Cook until the edges begin to lift, then gently flip the crepe and cook for an additional minute.

  • 4

    Repeat with the remaining batter to make additional crepes.

  • 5

    For the filling, spread nonfat Greek yogurt on each crepe. Top with banana slices and drizzle with almond butter.

  • 6

    Fold or roll the crepes and serve warm 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 these light, protein-rich crepes filled with creamy Greek yogurt, banana slices, and a drizzle of almond butter. The blend of oat flour, egg whites, and whey protein creates a delicate batter that crisps up beautifully, encasing a filling that balances natural sweetness with a nutty finish. Perfect for a versatile meal any time of day that fits within your protein and calorie goals.

NUTRITION

364kcal
Protein
37.5g
Fat
11.2g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (approx. 99g)

1/4 cup oat flour (20g)

1/2 scoop whey protein powder (15g)

1/4 cup nonfat Greek yogurt (60g)

1 tablespoon almond butter (16g)

1/2 medium banana (50g)

PREPARATION

  • 1

    In a medium bowl, whisk together the egg whites, oat flour, and whey protein powder until smooth. Adjust consistency with a splash of water or unsweetened almond milk if needed.

  • 2

    Heat a non-stick skillet over medium-low heat and lightly coat it with a small amount of cooking spray or a few drops of water to prevent sticking.

  • 3

    Pour a thin layer of the batter into the skillet, swirling to cover the surface evenly. Cook until the edges begin to lift, then gently flip the crepe and cook for an additional minute.

  • 4

    Repeat with the remaining batter to make additional crepes.

  • 5

    For the filling, spread nonfat Greek yogurt on each crepe. Top with banana slices and drizzle with almond butter.

  • 6

    Fold or roll the crepes and serve warm immediately.