YOUR SOLIN GENERATED RECIPE
Creamy Banana Chocolate Hazelnut Oat Crepes
Delight in these light and fluffy oat crepes infused with the natural sweetness of banana, a touch of cocoa, and a protein boost from whey powder. Finished with a luscious drizzle of chocolate hazelnut spread, this versatile dish delights the senses with a perfect balance of creamy, nutty, and chocolaty tones while keeping your meal within a very balanced macro range.
INGREDIENTS
40 grams Rolled Oats
3 large Egg Whites
1 medium Banana
1/2 cup Unsweetened Almond Milk
1 scoop Whey Protein Powder (Chocolate Flavor)
1 teaspoon Cocoa Powder
1 tablespoon Hazelnut Chocolate Spread
PREPARATION
In a blender, combine the rolled oats, egg whites, banana, almond milk, whey protein powder, and cocoa powder. Blend until you achieve a smooth, slightly thick batter.
Let the batter sit for about 5 minutes to allow the oats to soften and absorb the liquid.
Heat a non-stick crepe pan or skillet over medium heat and lightly spray with cooking spray or a tiny brush of oil if necessary.
Pour a small amount of batter (approximately 1/4 cup) into the pan and tilt to spread it thinly and evenly. Cook until the edges start to lift and small bubbles form on the surface, about 2 minutes.
Carefully flip the crepe and cook for another 1-2 minutes until lightly golden. Repeat with the remaining batter.
Stack the crepes on a plate, then drizzle the hazelnut chocolate spread over the stack. Optionally, you can fold or roll them up and add extra spread inside.
Serve warm and enjoy the blend of creamy banana, chocolate, and nutty flavors in each bite.