YOUR SOLIN GENERATED RECIPE
Protein-Packed Almond Butter Banana Crepes
Delicate, protein-loaded crepes made from buckwheat flour and egg whites, enriched with a scoop of protein powder, lightly sweetened with banana, and finished with a drizzle of almond butter for a perfect balance of flavors and textures.
INGREDIENTS
1/3 cup Buckwheat Flour (40g)
3/4 cup Unsweetened Almond Milk (180g)
2 Egg Whites (approx. 66g)
1 scoop Whey Protein Powder (30g)
1/2 medium Banana (50g)
1/2 tablespoon Almond Butter (8g)
PREPARATION
In a large bowl, whisk together the buckwheat flour, unsweetened almond milk, egg whites, and whey protein powder until you achieve a smooth, lump-free batter.
Slice the banana into thin rounds and gently fold them into the batter.
Preheat a non-stick crepe pan or skillet over medium heat and lightly spray with cooking spray or a few drops of oil.
Pour a small amount of batter into the pan, swirling to evenly coat the surface in a thin layer.
Cook for 1-2 minutes until the edges begin to lift and the underside becomes light golden. Flip carefully and cook the other side for an additional minute.
Repeat with the remaining batter to form crepes.
Serve the crepes stacked or rolled, drizzled with almond butter. Optionally, add a light dusting of cinnamon or a few extra banana slices on top.
Enjoy your protein-packed meal as a balanced breakfast, lunch, or dinner.