Protein-Rich Almond Butter Banana Crepes

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

Protein-Rich Almond Butter Banana Crepes

YOUR SOLIN GENERATED RECIPE

Protein-Rich Almond Butter Banana Crepes

Delight in these light and flavorful crepes filled with a creamy nonfat Greek yogurt, fresh banana slices, and a hint of almond butter. The crepe batter made from eggs and almond flour forms a tender wrapper that perfectly pairs with the protein-packed filling for a balanced, satisfying meal.

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NUTRITION

511kcal
Protein
34.7g
Fat
32.9g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (~150g total)

1/4 cup Almond Flour (~28g)

1/4 cup Water (~60g)

1/3 cup Nonfat Greek Yogurt (~80g)

1/2 medium Banana (~50g)

1/2 tablespoon Almond Butter (~8g)

Pinch of Salt

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PREPARATION

  • 1

    In a bowl, whisk together the eggs, almond flour, water, and a pinch of salt until the mixture is smooth and free of lumps.

  • 2

    Let the batter rest for about 5 minutes while you prepare the filling.

  • 3

    Heat a non-stick skillet over medium-low heat. Lightly grease if necessary.

  • 4

    Pour a thin layer of the batter into the skillet, tilting the pan to evenly cover the surface. Cook until the edges start to lift and the bottom is set, about 1-2 minutes.

  • 5

    Gently flip the crepe and cook the other side for an additional 30-45 seconds. Transfer to a plate and repeat with the remaining batter.

  • 6

    For the filling, spread the nonfat Greek yogurt over the crepes, top with sliced banana, and drizzle with almond butter.

  • 7

    Fold or roll the crepes and serve immediately, enjoying the blend of soft, tender crepes with the creamy, fruity, and nutty filling.

Protein-Rich Almond Butter Banana Crepes

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

Protein-Rich Almond Butter Banana Crepes

YOUR SOLIN GENERATED RECIPE

Protein-Rich Almond Butter Banana Crepes

Delight in these light and flavorful crepes filled with a creamy nonfat Greek yogurt, fresh banana slices, and a hint of almond butter. The crepe batter made from eggs and almond flour forms a tender wrapper that perfectly pairs with the protein-packed filling for a balanced, satisfying meal.

NUTRITION

511kcal
Protein
34.7g
Fat
32.9g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (~150g total)

1/4 cup Almond Flour (~28g)

1/4 cup Water (~60g)

1/3 cup Nonfat Greek Yogurt (~80g)

1/2 medium Banana (~50g)

1/2 tablespoon Almond Butter (~8g)

Pinch of Salt

PREPARATION

  • 1

    In a bowl, whisk together the eggs, almond flour, water, and a pinch of salt until the mixture is smooth and free of lumps.

  • 2

    Let the batter rest for about 5 minutes while you prepare the filling.

  • 3

    Heat a non-stick skillet over medium-low heat. Lightly grease if necessary.

  • 4

    Pour a thin layer of the batter into the skillet, tilting the pan to evenly cover the surface. Cook until the edges start to lift and the bottom is set, about 1-2 minutes.

  • 5

    Gently flip the crepe and cook the other side for an additional 30-45 seconds. Transfer to a plate and repeat with the remaining batter.

  • 6

    For the filling, spread the nonfat Greek yogurt over the crepes, top with sliced banana, and drizzle with almond butter.

  • 7

    Fold or roll the crepes and serve immediately, enjoying the blend of soft, tender crepes with the creamy, fruity, and nutty filling.