YOUR SOLIN GENERATED RECIPE
Creamy Banana and Chocolate-Hazelnut Protein Crepes
Enjoy these light, protein-packed crepes that combine the natural sweetness of banana with the rich flavors of cocoa and hazelnut butter. Ideal for any meal of the day, they offer a balanced blend of complex carbs and quality protein, making them a satisfying treat with a touch of indulgence.
INGREDIENTS
40g ground rolled oats
4 egg whites
1 small banana (approx. 100g)
100ml unsweetened almond milk
10g cocoa powder
1 tbsp hazelnut butter
1 tsp maple syrup
Half scoop whey protein powder (approx. 30g)
PREPARATION
In a blender, combine the ground rolled oats, egg whites, banana, almond milk, cocoa powder, and whey protein powder. Blend until the mixture is smooth and forms a thin batter.
Let the batter rest for 5 minutes so the oats can absorb some of the liquid and thicken slightly.
Preheat a non-stick skillet over medium-low heat. Lightly spray with a cooking spray if needed.
Pour a small ladle of batter onto the skillet, swirling the pan to evenly coat the bottom with a thin layer.
Cook until small bubbles form on the surface and the edges start to lift, about 1-2 minutes. Carefully flip the crepe and cook for another minute until set.
Repeat with the remaining batter, stacking the crepes on a plate.
To prepare the filling, warm the hazelnut butter slightly in the microwave for 10-15 seconds, then stir in the maple syrup.
Spread a thin layer of the hazelnut mixture on each crepe, then roll them up. Optionally, drizzle a little extra almond milk or garnish with sliced banana on top.
Serve warm and enjoy your protein-packed, indulgent crepes.