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 and fluffy crepes filled with naturally sweet banana slices, a drizzle of almond butter, and a dollop of nonfat Greek yogurt. The crepe batter is enriched with whey protein and a blend of whole egg and egg white, making this a perfect balanced meal packed with protein and a burst of flavor.

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NUTRITION

359kcal
Protein
33g
Fat
16.5g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

1 large Whole Egg (50g)

1 large Egg White (33g)

20 grams Whey Protein Powder

15 grams Almond Flour

60 ml Unsweetened Almond Milk

1 half small Banana (50g)

1 teaspoon Almond Butter (5g)

2 tablespoons Nonfat Greek Yogurt (30g)

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PREPARATION

  • 1

    In a blender or mixing bowl, combine the whole egg, egg white, whey protein powder, almond flour, and unsweetened almond milk. Blend until smooth to form a thin crepe batter.

  • 2

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

  • 3

    Heat a non-stick skillet over medium heat and lightly coat it with a cooking spray or minimal oil.

  • 4

    Pour a small amount of batter into the skillet and quickly swirl to create a thin, even crepe. Cook until the edges set and the bottom is lightly golden, about 1-2 minutes.

  • 5

    Flip the crepe carefully and cook for another 1 minute. Transfer the crepe to a plate and repeat with the remaining batter.

  • 6

    Slice the banana into thin rounds. Arrange the banana slices on one half of the crepe, then drizzle almond butter over the bananas.

  • 7

    Add dollops of nonfat Greek yogurt on top and fold the crepe over. Serve warm.

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 and fluffy crepes filled with naturally sweet banana slices, a drizzle of almond butter, and a dollop of nonfat Greek yogurt. The crepe batter is enriched with whey protein and a blend of whole egg and egg white, making this a perfect balanced meal packed with protein and a burst of flavor.

NUTRITION

359kcal
Protein
33g
Fat
16.5g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

1 large Whole Egg (50g)

1 large Egg White (33g)

20 grams Whey Protein Powder

15 grams Almond Flour

60 ml Unsweetened Almond Milk

1 half small Banana (50g)

1 teaspoon Almond Butter (5g)

2 tablespoons Nonfat Greek Yogurt (30g)

PREPARATION

  • 1

    In a blender or mixing bowl, combine the whole egg, egg white, whey protein powder, almond flour, and unsweetened almond milk. Blend until smooth to form a thin crepe batter.

  • 2

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

  • 3

    Heat a non-stick skillet over medium heat and lightly coat it with a cooking spray or minimal oil.

  • 4

    Pour a small amount of batter into the skillet and quickly swirl to create a thin, even crepe. Cook until the edges set and the bottom is lightly golden, about 1-2 minutes.

  • 5

    Flip the crepe carefully and cook for another 1 minute. Transfer the crepe to a plate and repeat with the remaining batter.

  • 6

    Slice the banana into thin rounds. Arrange the banana slices on one half of the crepe, then drizzle almond butter over the bananas.

  • 7

    Add dollops of nonfat Greek yogurt on top and fold the crepe over. Serve warm.