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

Delight in these protein-packed crepes featuring a delicate oat flour batter enriched with eggs and vanilla protein powder. The crepes are light, tender, and perfectly complemented by a creamy almond butter spread and fresh banana slices for natural sweetness – a versatile dish that can be enjoyed at breakfast, lunch, or dinner.

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NUTRITION

533kcal
Protein
40.4g
Fat
23.1g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Oat Flour (30g)

2 Large Eggs

0.25 cup Unsweetened Almond Milk

1 Scoop Vanilla Protein Powder

1 Tablespoon Almond Butter

0.5 Medium Banana

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PREPARATION

  • 1

    In a bowl, whisk together the oat flour, eggs, unsweetened almond milk, and vanilla protein powder until a smooth batter forms. Let it rest for 5 minutes to allow the oat flour to fully hydrate.

  • 2

    Heat a non-stick skillet over medium-low heat and lightly spray with cooking spray or use a small dab of oil. Pour a small ladleful of batter into the pan, tilting to coat the surface thinly.

  • 3

    Cook the crepe for about 1-2 minutes until the edges begin to lift, then gently flip and cook for another minute until lightly golden. Transfer the crepe to a plate and repeat with the remaining batter.

  • 4

    Spread a thin layer of almond butter on each crepe while still warm, then add slices of banana evenly over the almond butter.

  • 5

    Fold or roll the crepes and serve immediately, enjoying a delicious blend of protein and natural sweetness.

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

Delight in these protein-packed crepes featuring a delicate oat flour batter enriched with eggs and vanilla protein powder. The crepes are light, tender, and perfectly complemented by a creamy almond butter spread and fresh banana slices for natural sweetness – a versatile dish that can be enjoyed at breakfast, lunch, or dinner.

NUTRITION

533kcal
Protein
40.4g
Fat
23.1g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Oat Flour (30g)

2 Large Eggs

0.25 cup Unsweetened Almond Milk

1 Scoop Vanilla Protein Powder

1 Tablespoon Almond Butter

0.5 Medium Banana

PREPARATION

  • 1

    In a bowl, whisk together the oat flour, eggs, unsweetened almond milk, and vanilla protein powder until a smooth batter forms. Let it rest for 5 minutes to allow the oat flour to fully hydrate.

  • 2

    Heat a non-stick skillet over medium-low heat and lightly spray with cooking spray or use a small dab of oil. Pour a small ladleful of batter into the pan, tilting to coat the surface thinly.

  • 3

    Cook the crepe for about 1-2 minutes until the edges begin to lift, then gently flip and cook for another minute until lightly golden. Transfer the crepe to a plate and repeat with the remaining batter.

  • 4

    Spread a thin layer of almond butter on each crepe while still warm, then add slices of banana evenly over the almond butter.

  • 5

    Fold or roll the crepes and serve immediately, enjoying a delicious blend of protein and natural sweetness.