High-Protein Chocolate Hazelnut Banana Crepes

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

High-Protein Chocolate Hazelnut Banana Crepes

YOUR SOLIN GENERATED RECIPE

High-Protein Chocolate Hazelnut Banana Crepes

Delight in these light, protein-packed crepes filled with creamy chocolate hazelnut spread, fresh banana slices, crunchy chopped hazelnuts, and a dollop of non-fat Greek yogurt. This versatile dish offers a balanced mix of flavors and textures, perfect for starting your day, refueling midday, or enjoying as a satisfying dinner.

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NUTRITION

558kcal
Protein
32.8g
Fat
20.6g
Carbs
67.3g

SERVINGS

1 serving

INGREDIENTS

3 large Egg Whites (approx. 99g)

1 large Whole Egg (approx. 50g)

40g Ground Oats (rolled oats)

1/2 cup Unsweetened Almond Milk (approx. 122g)

1 small Banana (approx. 101g)

1 tablespoon Chocolate Hazelnut Spread (15g)

1 tablespoon Chopped Hazelnuts (10g)

1/4 cup Non-Fat Greek Yogurt (approx. 60g)

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PREPARATION

  • 1

    In a blender, combine the egg whites, whole egg, ground oats, and almond milk. Blend until smooth to form the crepe batter.

  • 2

    Let the batter sit for 5 minutes to allow the oats to soften slightly.

  • 3

    Heat a non-stick skillet over medium heat. Lightly coat with a cooking spray or a tiny amount of oil if needed.

  • 4

    Pour a thin layer of batter into the skillet and swirl to evenly cover the surface. Cook until the edges start to lift and the bottom is golden, about 1-2 minutes.

  • 5

    Carefully flip the crepe and cook for an additional 1 minute before transferring to a plate. Repeat with the remaining batter.

  • 6

    Spread a thin layer of chocolate hazelnut spread on each crepe, then add banana slices evenly.

  • 7

    Top with a sprinkle of chopped hazelnuts and a small dollop of non-fat Greek yogurt. Fold or roll the crepes as desired.

  • 8

    Serve immediately and enjoy this balanced, protein-rich meal.

High-Protein Chocolate Hazelnut Banana Crepes

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

High-Protein Chocolate Hazelnut Banana Crepes

YOUR SOLIN GENERATED RECIPE

High-Protein Chocolate Hazelnut Banana Crepes

Delight in these light, protein-packed crepes filled with creamy chocolate hazelnut spread, fresh banana slices, crunchy chopped hazelnuts, and a dollop of non-fat Greek yogurt. This versatile dish offers a balanced mix of flavors and textures, perfect for starting your day, refueling midday, or enjoying as a satisfying dinner.

NUTRITION

558kcal
Protein
32.8g
Fat
20.6g
Carbs
67.3g

SERVINGS

1 serving

INGREDIENTS

3 large Egg Whites (approx. 99g)

1 large Whole Egg (approx. 50g)

40g Ground Oats (rolled oats)

1/2 cup Unsweetened Almond Milk (approx. 122g)

1 small Banana (approx. 101g)

1 tablespoon Chocolate Hazelnut Spread (15g)

1 tablespoon Chopped Hazelnuts (10g)

1/4 cup Non-Fat Greek Yogurt (approx. 60g)

PREPARATION

  • 1

    In a blender, combine the egg whites, whole egg, ground oats, and almond milk. Blend until smooth to form the crepe batter.

  • 2

    Let the batter sit for 5 minutes to allow the oats to soften slightly.

  • 3

    Heat a non-stick skillet over medium heat. Lightly coat with a cooking spray or a tiny amount of oil if needed.

  • 4

    Pour a thin layer of batter into the skillet and swirl to evenly cover the surface. Cook until the edges start to lift and the bottom is golden, about 1-2 minutes.

  • 5

    Carefully flip the crepe and cook for an additional 1 minute before transferring to a plate. Repeat with the remaining batter.

  • 6

    Spread a thin layer of chocolate hazelnut spread on each crepe, then add banana slices evenly.

  • 7

    Top with a sprinkle of chopped hazelnuts and a small dollop of non-fat Greek yogurt. Fold or roll the crepes as desired.

  • 8

    Serve immediately and enjoy this balanced, protein-rich meal.