Banana Oat Crepes with Creamy Chocolate Hazelnut Spread

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

Banana Oat Crepes with Creamy Chocolate Hazelnut Spread

YOUR SOLIN GENERATED RECIPE

Banana Oat Crepes with Creamy Chocolate Hazelnut Spread

Enjoy these delicate, protein-boosted crepes crafted from oats, banana, and egg whites, enriched with a scoop of whey protein powder. Topped with a luscious, tangy chocolate hazelnut spread made from roasted hazelnuts, low-fat Greek yogurt, and cocoa, this dish brings a balanced burst of flavor and texture, perfect for a nourishing start or a light meal any time of day.

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NUTRITION

560kcal
Protein
46.9g
Fat
13.2g
Carbs
65.5g

SERVINGS

1 serving

INGREDIENTS

40 grams Rolled Oats

1 medium Banana (approx. 100g)

3 large Egg Whites (approx. 100g)

1/2 cup Unsweetened Almond Milk (120 ml)

1 scoop Whey Protein Powder (30g)

0.5 ounce Roasted Hazelnuts (14g)

1/4 cup Low-Fat Greek Yogurt (60g)

1 teaspoon Cocoa Powder

1 teaspoon Maple Syrup

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PREPARATION

  • 1

    In a blender, combine the rolled oats, banana, egg whites, almond milk, and whey protein powder. Blend until the mixture is smooth and resembles a thin batter.

  • 2

    Preheat a non-stick skillet over medium heat. Lightly spray with cooking spray if desired.

  • 3

    Pour a small amount of batter into the skillet, swirling to create a thin, even layer. Cook until the edges begin to lift and the bottom is lightly golden, about 1-2 minutes. Flip carefully and cook the other side for another minute. Transfer the crepe to a plate and repeat with the remaining batter.

  • 4

    For the chocolate hazelnut spread, blend the roasted hazelnuts with the low-fat Greek yogurt, cocoa powder, and maple syrup until smooth. Adjust texture with a small splash of water or additional yogurt if necessary.

  • 5

    Stack the crepes, spreading a thin layer of the creamy chocolate hazelnut mixture between each fold. Serve immediately, enjoying the delicate crepe texture paired with the rich, nutty chocolate spread.

Banana Oat Crepes with Creamy Chocolate Hazelnut Spread

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

Banana Oat Crepes with Creamy Chocolate Hazelnut Spread

YOUR SOLIN GENERATED RECIPE

Banana Oat Crepes with Creamy Chocolate Hazelnut Spread

Enjoy these delicate, protein-boosted crepes crafted from oats, banana, and egg whites, enriched with a scoop of whey protein powder. Topped with a luscious, tangy chocolate hazelnut spread made from roasted hazelnuts, low-fat Greek yogurt, and cocoa, this dish brings a balanced burst of flavor and texture, perfect for a nourishing start or a light meal any time of day.

NUTRITION

560kcal
Protein
46.9g
Fat
13.2g
Carbs
65.5g

SERVINGS

1 serving

INGREDIENTS

40 grams Rolled Oats

1 medium Banana (approx. 100g)

3 large Egg Whites (approx. 100g)

1/2 cup Unsweetened Almond Milk (120 ml)

1 scoop Whey Protein Powder (30g)

0.5 ounce Roasted Hazelnuts (14g)

1/4 cup Low-Fat Greek Yogurt (60g)

1 teaspoon Cocoa Powder

1 teaspoon Maple Syrup

PREPARATION

  • 1

    In a blender, combine the rolled oats, banana, egg whites, almond milk, and whey protein powder. Blend until the mixture is smooth and resembles a thin batter.

  • 2

    Preheat a non-stick skillet over medium heat. Lightly spray with cooking spray if desired.

  • 3

    Pour a small amount of batter into the skillet, swirling to create a thin, even layer. Cook until the edges begin to lift and the bottom is lightly golden, about 1-2 minutes. Flip carefully and cook the other side for another minute. Transfer the crepe to a plate and repeat with the remaining batter.

  • 4

    For the chocolate hazelnut spread, blend the roasted hazelnuts with the low-fat Greek yogurt, cocoa powder, and maple syrup until smooth. Adjust texture with a small splash of water or additional yogurt if necessary.

  • 5

    Stack the crepes, spreading a thin layer of the creamy chocolate hazelnut mixture between each fold. Serve immediately, enjoying the delicate crepe texture paired with the rich, nutty chocolate spread.