YOUR SOLIN GENERATED RECIPE
Protein-Packed Almond Butter Banana Crepes
Delicate, protein-enhanced crepes crafted with a blend of egg whites and whole wheat flour, elevated by a scoop of vanilla whey protein powder. These crepes are lightly filled with fresh banana slices and a drizzle of almond butter for a delightful balance of sweetness and nutty richness—ideal for a wholesome start or a satisfying mid-day meal.
INGREDIENTS
3 large egg whites (approx. 99g)
1/3 cup whole wheat flour (approx. 40g)
1/2 cup unsweetened almond milk (approx. 120ml)
1 scoop vanilla whey protein powder (approx. 30g)
1/2 medium banana, sliced (approx. 50g)
1 teaspoon almond butter (approx. 5g)
PREPARATION
In a bowl, whisk the egg whites until slightly frothy.
Add the unsweetened almond milk and whisk until well combined.
In a separate bowl, mix the whole wheat flour with the vanilla whey protein powder.
Slowly combine the dry ingredients into the wet mixture, stirring until a smooth batter is formed.
Heat a non-stick skillet over medium heat and lightly coat with cooking spray or a few drops of oil.
Pour a small amount of batter into the skillet and tilt to spread it thinly to form a crepe. Cook for about 1-2 minutes on each side until lightly golden.
Repeat to create additional crepes using the remaining batter.
Assemble by layering the crepes with banana slices and drizzle almond butter on top. Roll or fold the crepes as desired.
Serve warm and enjoy your protein-packed meal.