Oat Crepes with Sliced Banana and Creamy Cacao Hazelnut Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Oat Crepes with Sliced Banana and Creamy Cacao Hazelnut Drizzle

YOUR SOLIN GENERATED RECIPE

Oat Crepes with Sliced Banana and Creamy Cacao Hazelnut Drizzle

Enjoy a light yet satisfying meal that perfectly balances fiber-rich oat crepes with the natural sweetness of banana and a indulgent yet clean cacao hazelnut drizzle. This recipe provides a delightful combination of textures and flavors while meeting your protein and calorie goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

441kcal
Protein
32.5g
Fat
12.9g
Carbs
51.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup rolled oats (ground)

4 egg whites

1/2 cup unsweetened almond milk

1/2 medium banana (sliced)

1 tbsp hazelnut butter

1 tsp unsweetened cocoa powder

1/2 cup nonfat Greek yogurt

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Grind the rolled oats in a food processor or blender until a fine flour is achieved.

  • 2

    In a bowl, whisk together the ground oats, egg whites, and almond milk until smooth. Let the batter rest for 5 minutes.

  • 3

    Heat a non-stick skillet over medium heat. Pour a thin layer of batter into the pan, swirling to evenly cover the surface. Cook until the edges are set and the crepe lightly lifts from the pan, about 2 minutes, then carefully flip and cook for an additional 1-2 minutes.

  • 4

    For the drizzle, combine the hazelnut butter, unsweetened cocoa powder, and nonfat Greek yogurt in a small bowl. Stir until smooth and well-mixed.

  • 5

    Fold or roll the crepes and arrange them on a plate. Top with sliced banana and generously drizzle the cacao hazelnut mixture over the crepes.

  • 6

    Serve immediately and enjoy your nutrient-packed, delicious meal.

Oat Crepes with Sliced Banana and Creamy Cacao Hazelnut Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Oat Crepes with Sliced Banana and Creamy Cacao Hazelnut Drizzle

YOUR SOLIN GENERATED RECIPE

Oat Crepes with Sliced Banana and Creamy Cacao Hazelnut Drizzle

Enjoy a light yet satisfying meal that perfectly balances fiber-rich oat crepes with the natural sweetness of banana and a indulgent yet clean cacao hazelnut drizzle. This recipe provides a delightful combination of textures and flavors while meeting your protein and calorie goals.

NUTRITION

441kcal
Protein
32.5g
Fat
12.9g
Carbs
51.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup rolled oats (ground)

4 egg whites

1/2 cup unsweetened almond milk

1/2 medium banana (sliced)

1 tbsp hazelnut butter

1 tsp unsweetened cocoa powder

1/2 cup nonfat Greek yogurt

PREPARATION

  • 1

    Grind the rolled oats in a food processor or blender until a fine flour is achieved.

  • 2

    In a bowl, whisk together the ground oats, egg whites, and almond milk until smooth. Let the batter rest for 5 minutes.

  • 3

    Heat a non-stick skillet over medium heat. Pour a thin layer of batter into the pan, swirling to evenly cover the surface. Cook until the edges are set and the crepe lightly lifts from the pan, about 2 minutes, then carefully flip and cook for an additional 1-2 minutes.

  • 4

    For the drizzle, combine the hazelnut butter, unsweetened cocoa powder, and nonfat Greek yogurt in a small bowl. Stir until smooth and well-mixed.

  • 5

    Fold or roll the crepes and arrange them on a plate. Top with sliced banana and generously drizzle the cacao hazelnut mixture over the crepes.

  • 6

    Serve immediately and enjoy your nutrient-packed, delicious meal.