Banana Protein Pancake Stack with Creamy Chocolate Hazelnut Filling

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

Banana Protein Pancake Stack with Creamy Chocolate Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

Banana Protein Pancake Stack with Creamy Chocolate Hazelnut Filling

Enjoy a light yet satisfying stack of banana protein pancakes, perfectly paired with a luscious chocolate hazelnut filling. This dish offers a delightful balance of natural sweetness, nutty richness, and a boost of protein to energize your day without overloading on calories.

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NUTRITION

464kcal
Protein
33.9g
Fat
16.5g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Ripe Banana

1 large Whole Egg

1 large Egg White

0.5 scoop Vanilla Protein Powder (approx 15g)

20 grams Rolled Oats

30 ml Unsweetened Almond Milk

1 tablespoon Hazelnut Butter

1 teaspoon Unsweetened Cocoa Powder

1 quarter cup Nonfat Greek Yogurt

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PREPARATION

  • 1

    In a blender, combine the ripe banana, whole egg, egg white, protein powder, rolled oats, and almond milk until the batter is smooth.

  • 2

    Preheat a non-stick skillet over medium heat and lightly coat with cooking spray if needed.

  • 3

    Pour small rounds of batter onto the skillet to form pancakes, cooking for about 2-3 minutes on each side until bubbles form and the edges set.

  • 4

    While the pancakes are cooking, mix together the hazelnut butter, unsweetened cocoa powder, and nonfat Greek yogurt in a small bowl until you achieve a smooth, creamy filling.

  • 5

    Once the pancakes are cooked, layer them on a plate, spreading a thin layer of the chocolate hazelnut filling between each pancake.

  • 6

    Finish by drizzling any remaining filling on top, and serve warm.

Banana Protein Pancake Stack with Creamy Chocolate Hazelnut Filling

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

Banana Protein Pancake Stack with Creamy Chocolate Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

Banana Protein Pancake Stack with Creamy Chocolate Hazelnut Filling

Enjoy a light yet satisfying stack of banana protein pancakes, perfectly paired with a luscious chocolate hazelnut filling. This dish offers a delightful balance of natural sweetness, nutty richness, and a boost of protein to energize your day without overloading on calories.

NUTRITION

464kcal
Protein
33.9g
Fat
16.5g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Ripe Banana

1 large Whole Egg

1 large Egg White

0.5 scoop Vanilla Protein Powder (approx 15g)

20 grams Rolled Oats

30 ml Unsweetened Almond Milk

1 tablespoon Hazelnut Butter

1 teaspoon Unsweetened Cocoa Powder

1 quarter cup Nonfat Greek Yogurt

PREPARATION

  • 1

    In a blender, combine the ripe banana, whole egg, egg white, protein powder, rolled oats, and almond milk until the batter is smooth.

  • 2

    Preheat a non-stick skillet over medium heat and lightly coat with cooking spray if needed.

  • 3

    Pour small rounds of batter onto the skillet to form pancakes, cooking for about 2-3 minutes on each side until bubbles form and the edges set.

  • 4

    While the pancakes are cooking, mix together the hazelnut butter, unsweetened cocoa powder, and nonfat Greek yogurt in a small bowl until you achieve a smooth, creamy filling.

  • 5

    Once the pancakes are cooked, layer them on a plate, spreading a thin layer of the chocolate hazelnut filling between each pancake.

  • 6

    Finish by drizzling any remaining filling on top, and serve warm.