Whole Wheat Protein Crepes with Banana and Creamy Chocolate-Hazelnut Spread

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

Whole Wheat Protein Crepes with Banana and Creamy Chocolate-Hazelnut Spread

YOUR SOLIN GENERATED RECIPE

Whole Wheat Protein Crepes with Banana and Creamy Chocolate-Hazelnut Spread

Enjoy a versatile meal perfect for any time of day—light yet satisfying whole wheat protein crepes filled with fresh banana slices and drizzled with a decadent, homemade creamy chocolate-hazelnut spread. The crepes feature a nutritious blend of egg whites, whole wheat flour, protein powder, and almond milk, ensuring a balanced boost of protein, fiber, and flavor with every bite.

Try 3 days free, then $12.99 / mo.

NUTRITION

523kcal
Protein
45.6g
Fat
13g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (120g)

1 scoop vanilla protein powder (30g)

1/4 cup whole wheat flour (30g)

1/2 cup unsweetened almond milk (120g)

1 medium banana (100g)

1 tablespoon creamy chocolate-hazelnut spread (20g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a medium bowl, whisk together 4 egg whites, 1 scoop of vanilla protein powder, 1/4 cup of whole wheat flour, and 1/2 cup of unsweetened almond milk until the batter is smooth and free of lumps.

  • 2

    Let the batter sit for 5 minutes to allow the flour to hydrate.

  • 3

    Heat a non-stick skillet over medium heat and lightly spray with cooking spray or a tiny bit of oil.

  • 4

    Pour a small amount of batter into the skillet, swirling the pan to evenly coat the surface, creating thin crepes.

  • 5

    Cook until the edges begin to lift and the bottom is set, about 2 minutes, then gently flip and cook the other side for another minute.

  • 6

    Repeat with the remaining batter.

  • 7

    Fold or roll the warm crepes and fill them with sliced banana and drizzle with 1 tablespoon of the creamy chocolate-hazelnut spread.

  • 8

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

Whole Wheat Protein Crepes with Banana and Creamy Chocolate-Hazelnut Spread

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

Whole Wheat Protein Crepes with Banana and Creamy Chocolate-Hazelnut Spread

YOUR SOLIN GENERATED RECIPE

Whole Wheat Protein Crepes with Banana and Creamy Chocolate-Hazelnut Spread

Enjoy a versatile meal perfect for any time of day—light yet satisfying whole wheat protein crepes filled with fresh banana slices and drizzled with a decadent, homemade creamy chocolate-hazelnut spread. The crepes feature a nutritious blend of egg whites, whole wheat flour, protein powder, and almond milk, ensuring a balanced boost of protein, fiber, and flavor with every bite.

NUTRITION

523kcal
Protein
45.6g
Fat
13g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (120g)

1 scoop vanilla protein powder (30g)

1/4 cup whole wheat flour (30g)

1/2 cup unsweetened almond milk (120g)

1 medium banana (100g)

1 tablespoon creamy chocolate-hazelnut spread (20g)

PREPARATION

  • 1

    In a medium bowl, whisk together 4 egg whites, 1 scoop of vanilla protein powder, 1/4 cup of whole wheat flour, and 1/2 cup of unsweetened almond milk until the batter is smooth and free of lumps.

  • 2

    Let the batter sit for 5 minutes to allow the flour to hydrate.

  • 3

    Heat a non-stick skillet over medium heat and lightly spray with cooking spray or a tiny bit of oil.

  • 4

    Pour a small amount of batter into the skillet, swirling the pan to evenly coat the surface, creating thin crepes.

  • 5

    Cook until the edges begin to lift and the bottom is set, about 2 minutes, then gently flip and cook the other side for another minute.

  • 6

    Repeat with the remaining batter.

  • 7

    Fold or roll the warm crepes and fill them with sliced banana and drizzle with 1 tablespoon of the creamy chocolate-hazelnut spread.

  • 8

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