YOUR SOLIN GENERATED RECIPE
Creamy Banana Dark Chocolate Hazelnut Protein Crepes
Delight in these light and creamy crepes that blend the natural sweetness of banana with the rich flavors of dark chocolate and hazelnut butter. Infused with a scoop of vanilla whey protein and made with oat flour and egg whites, these crepes offer a balanced combination of protein, healthy fats, and complex carbs, making them perfect for a nutritious breakfast, lunch, or dinner.
INGREDIENTS
1/4 cup ground rolled oats
2 egg whites
1 scoop vanilla whey protein powder
1/2 medium banana, mashed
1 tablespoon hazelnut butter
1/2 tablespoon dark chocolate chips
1/4 cup unsweetened almond milk
PREPARATION
In a blender, combine the ground rolled oats, egg whites, vanilla whey protein powder, mashed half banana, hazelnut butter, dark chocolate chips, and unsweetened almond milk.
Blend until the batter is smooth and well combined. If the mixture is too thick, add a splash more almond milk to reach your desired consistency.
Let the batter rest for 5 minutes to allow the oat flour to absorb the liquids.
Heat a non-stick crepe pan or skillet over medium heat and lightly coat with a cooking spray or a small amount of oil.
Pour a thin layer of batter into the pan, swirling to evenly coat the surface.
Cook until the edges start to lift and the underside is lightly golden, about 1-2 minutes, then gently flip the crepe and warm through for another minute.
Repeat with the remaining batter to create additional crepes.
Serve the crepes warm, optionally drizzled with a little extra hazelnut butter or a sprinkle of dark chocolate chips for garnish.