Whole Wheat Protein Crepes with Creamy Chocolate Banana Filling

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

Whole Wheat Protein Crepes with Creamy Chocolate Banana Filling

YOUR SOLIN GENERATED RECIPE

Whole Wheat Protein Crepes with Creamy Chocolate Banana Filling

Enjoy this versatile meal perfect for breakfast, lunch, or dinner—a light stack of whole wheat protein crepes filled with a rich, creamy chocolate banana mixture. The crepes are infused with egg whites, whey protein, and whole wheat flour, delivering a soft and flexible texture, while the filling adds a naturally sweet, tangy, and indulgent twist that will keep you satisfied.

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NUTRITION

540kcal
Protein
45.5g
Fat
4.2g
Carbs
79.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Whole Wheat Flour (60g)

4 large Egg Whites (124g)

1/2 cup Unsweetened Almond Milk (120g)

1/2 scoop Vanilla Whey Protein Isolate (15g)

1/4 teaspoon Baking Powder (1g)

1 small Banana (101g)

1 tablespoon Unsweetened Cocoa Powder (5g)

1/3 cup Low-Fat Greek Yogurt (80g)

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PREPARATION

  • 1

    In a medium bowl, whisk together the whole wheat flour, whey protein, and baking powder.

  • 2

    Add the egg whites and almond milk to the dry ingredients. Whisk until you obtain a smooth batter; let it rest for 5 minutes.

  • 3

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

  • 4

    Pour about 1/4 of the batter into the skillet, swirling to coat the bottom evenly. Cook for about 2 minutes until the edges set and the bottom is lightly browned, then flip and cook for an additional 1 minute. Repeat with the remaining batter to create 3-4 crepes.

  • 5

    For the filling, mash the banana in a bowl until smooth, then stir in the unsweetened cocoa powder and Greek yogurt until well combined.

  • 6

    Spread or spoon the chocolate banana mixture over each crepe, then fold or roll them up.

  • 7

    Serve immediately and enjoy your balanced, protein-packed crepes.

Whole Wheat Protein Crepes with Creamy Chocolate Banana Filling

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

Whole Wheat Protein Crepes with Creamy Chocolate Banana Filling

YOUR SOLIN GENERATED RECIPE

Whole Wheat Protein Crepes with Creamy Chocolate Banana Filling

Enjoy this versatile meal perfect for breakfast, lunch, or dinner—a light stack of whole wheat protein crepes filled with a rich, creamy chocolate banana mixture. The crepes are infused with egg whites, whey protein, and whole wheat flour, delivering a soft and flexible texture, while the filling adds a naturally sweet, tangy, and indulgent twist that will keep you satisfied.

NUTRITION

540kcal
Protein
45.5g
Fat
4.2g
Carbs
79.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Whole Wheat Flour (60g)

4 large Egg Whites (124g)

1/2 cup Unsweetened Almond Milk (120g)

1/2 scoop Vanilla Whey Protein Isolate (15g)

1/4 teaspoon Baking Powder (1g)

1 small Banana (101g)

1 tablespoon Unsweetened Cocoa Powder (5g)

1/3 cup Low-Fat Greek Yogurt (80g)

PREPARATION

  • 1

    In a medium bowl, whisk together the whole wheat flour, whey protein, and baking powder.

  • 2

    Add the egg whites and almond milk to the dry ingredients. Whisk until you obtain a smooth batter; let it rest for 5 minutes.

  • 3

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

  • 4

    Pour about 1/4 of the batter into the skillet, swirling to coat the bottom evenly. Cook for about 2 minutes until the edges set and the bottom is lightly browned, then flip and cook for an additional 1 minute. Repeat with the remaining batter to create 3-4 crepes.

  • 5

    For the filling, mash the banana in a bowl until smooth, then stir in the unsweetened cocoa powder and Greek yogurt until well combined.

  • 6

    Spread or spoon the chocolate banana mixture over each crepe, then fold or roll them up.

  • 7

    Serve immediately and enjoy your balanced, protein-packed crepes.