Creamy Chocolate Hazelnut Banana Oat Crepes

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

Creamy Chocolate Hazelnut Banana Oat Crepes

YOUR SOLIN GENERATED RECIPE

Creamy Chocolate Hazelnut Banana Oat Crepes

Delight in these ultra-light, protein-packed crepes that blend hearty oats, a touch of cocoa, and ripe banana with a silky infusion of vanilla protein powder. Finished with a drizzle of healthy chocolate hazelnut spread and a dollop of nonfat Greek yogurt, this dish is both indulgent and balanced, offering a comforting blend of flavors perfect for breakfast, lunch, or dinner.

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NUTRITION

535kcal
Protein
45.8g
Fat
16.7g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats (45g)

1 scoop Vanilla Whey Protein Powder (30g)

1 large Egg (50g)

1/2 medium Banana (60g)

1/4 cup Unsweetened Almond Milk (60g)

1 tsp Unsweetened Cocoa Powder (2.5g)

1 tbsp Healthy Chocolate Hazelnut Spread (15g)

1/4 cup Nonfat Greek Yogurt (60g)

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PREPARATION

  • 1

    In a blender, combine the rolled oats, vanilla whey protein powder, egg, banana, unsweetened almond milk, cocoa powder, and a pinch of salt. Blend until the mixture is smooth and well combined.

  • 2

    Allow the batter to rest for 5-10 minutes so the oats can absorb the liquid, thickening the batter slightly.

  • 3

    Heat a non-stick skillet over medium heat. Lightly coat with a minimal amount of cooking spray or a few drops of oil.

  • 4

    Pour a thin layer of the batter onto the skillet, tilting to spread it evenly into a crepe shape. Cook for about 2 minutes until the edges begin to lift and the bottom is lightly browned.

  • 5

    Gently flip the crepe and cook for another 1-2 minutes until fully set. Transfer the cooked crepe to a plate and repeat with the remaining batter.

  • 6

    Spread the healthy chocolate hazelnut spread on the warm crepes, then add a dollop of nonfat Greek yogurt on top.

  • 7

    Fold or roll the crepes, and serve immediately while warm.

Creamy Chocolate Hazelnut Banana Oat Crepes

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

Creamy Chocolate Hazelnut Banana Oat Crepes

YOUR SOLIN GENERATED RECIPE

Creamy Chocolate Hazelnut Banana Oat Crepes

Delight in these ultra-light, protein-packed crepes that blend hearty oats, a touch of cocoa, and ripe banana with a silky infusion of vanilla protein powder. Finished with a drizzle of healthy chocolate hazelnut spread and a dollop of nonfat Greek yogurt, this dish is both indulgent and balanced, offering a comforting blend of flavors perfect for breakfast, lunch, or dinner.

NUTRITION

535kcal
Protein
45.8g
Fat
16.7g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats (45g)

1 scoop Vanilla Whey Protein Powder (30g)

1 large Egg (50g)

1/2 medium Banana (60g)

1/4 cup Unsweetened Almond Milk (60g)

1 tsp Unsweetened Cocoa Powder (2.5g)

1 tbsp Healthy Chocolate Hazelnut Spread (15g)

1/4 cup Nonfat Greek Yogurt (60g)

PREPARATION

  • 1

    In a blender, combine the rolled oats, vanilla whey protein powder, egg, banana, unsweetened almond milk, cocoa powder, and a pinch of salt. Blend until the mixture is smooth and well combined.

  • 2

    Allow the batter to rest for 5-10 minutes so the oats can absorb the liquid, thickening the batter slightly.

  • 3

    Heat a non-stick skillet over medium heat. Lightly coat with a minimal amount of cooking spray or a few drops of oil.

  • 4

    Pour a thin layer of the batter onto the skillet, tilting to spread it evenly into a crepe shape. Cook for about 2 minutes until the edges begin to lift and the bottom is lightly browned.

  • 5

    Gently flip the crepe and cook for another 1-2 minutes until fully set. Transfer the cooked crepe to a plate and repeat with the remaining batter.

  • 6

    Spread the healthy chocolate hazelnut spread on the warm crepes, then add a dollop of nonfat Greek yogurt on top.

  • 7

    Fold or roll the crepes, and serve immediately while warm.