NUTRITION

SERVINGS

INGREDIENTS

1 medium ripe banana

2 large egg whites

1 scoop vanilla protein powder

1/4 cup unsweetened almond milk

1/4 cup oat flour

1 tbsp natural hazelnut butter

1 tsp unsweetened cocoa powder

PREPARATION

• 1

  In a blender, combine the ripe banana, egg whites, vanilla protein powder, unsweetened almond milk, and oat flour until smooth.

• 2

  Let the batter rest for 5 minutes to allow the oat flour to absorb the liquid and slightly thicken the mixture.

• 3

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

• 4

  Pour a small amount of batter into the skillet, swirling the pan to create a thin, even layer. Cook until the edges begin to lift and the crepe is set, about 1-2 minutes, then gently flip and cook for an additional minute.

• 5

  Repeat with the remaining batter to form additional crepes.

• 6

  For the filling, in a small bowl mix the hazelnut butter with unsweetened cocoa powder until smooth. Add a splash of almond milk if needed to achieve a creamy consistency.

• 7

  Spread a thin layer of the chocolate hazelnut filling over each crepe, then roll or fold them neatly.

• 8

  Serve warm and enjoy these protein-packed crepes that are as nutritious as they are delightfully decadent.