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 airy crepes infused with the natural sweetness of banana and the rich, nutty flavor of almond butter. This dish combines whole wheat crepes with a protein-packed filling of Greek yogurt, creating a balanced meal that’s both satisfying and energizing. Perfect for any time of the day, these crepes offer a harmonious blend of textures and flavors that elevate your clean eating routine.

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NUTRITION

688kcal
Protein
35.1g
Fat
18g
Carbs
105.3g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1/3 cup whole wheat flour

1/3 cup unsweetened almond milk

1 tbsp almond butter

1 medium banana

1/2 cup nonfat Greek yogurt

Pinch of salt

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PREPARATION

  • 1

    In a mixing bowl, whisk together the eggs, whole wheat flour, unsweetened almond milk, and a pinch of salt to form a smooth crepe batter.

  • 2

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

  • 3

    Slice the banana into thin rounds.

  • 4

    Heat a non-stick skillet over medium heat. Pour a thin layer of the batter into the skillet, tilting it to coat the surface evenly.

  • 5

    Cook the crepe for about 1-2 minutes until the edges lift slightly, then flip and cook for another 1 minute. Remove from the skillet and set aside. Repeat until all batter is used.

  • 6

    Spread a thin layer of almond butter on each crepe. Add sliced banana over the almond butter and dollop with nonfat Greek yogurt.

  • 7

    Fold the crepe into quarters or roll it up, and serve immediately.

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 airy crepes infused with the natural sweetness of banana and the rich, nutty flavor of almond butter. This dish combines whole wheat crepes with a protein-packed filling of Greek yogurt, creating a balanced meal that’s both satisfying and energizing. Perfect for any time of the day, these crepes offer a harmonious blend of textures and flavors that elevate your clean eating routine.

NUTRITION

688kcal
Protein
35.1g
Fat
18g
Carbs
105.3g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1/3 cup whole wheat flour

1/3 cup unsweetened almond milk

1 tbsp almond butter

1 medium banana

1/2 cup nonfat Greek yogurt

Pinch of salt

PREPARATION

  • 1

    In a mixing bowl, whisk together the eggs, whole wheat flour, unsweetened almond milk, and a pinch of salt to form a smooth crepe batter.

  • 2

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

  • 3

    Slice the banana into thin rounds.

  • 4

    Heat a non-stick skillet over medium heat. Pour a thin layer of the batter into the skillet, tilting it to coat the surface evenly.

  • 5

    Cook the crepe for about 1-2 minutes until the edges lift slightly, then flip and cook for another 1 minute. Remove from the skillet and set aside. Repeat until all batter is used.

  • 6

    Spread a thin layer of almond butter on each crepe. Add sliced banana over the almond butter and dollop with nonfat Greek yogurt.

  • 7

    Fold the crepe into quarters or roll it up, and serve immediately.