Vanilla Protein Crepes with Chocolate and Bananas

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Who doesn't love crepes for breakfast, lunch or dinner? These flavorful little crepes topped with chocolate-hazelnut spread and bananas are sure to satisfy.


2 egg whites

1 cup unsweetened almond milk

2/3 cup old-fashioned rolled oats

1 pinch salt

1 1/2 tsp coconut oil

2 scoops Building Blocks Vanilla

4 medium bananas, sliced

½ c. chocolate-hazelnut spread


1. In a blender, add the oats and pulse until oats are ground into flour. Add egg whites, almond milk, oats, protein powder, salt and coconut oil. Process until smooth, cover and refrigerate for 1 hour.

2. Heat a greased skillet over medium heat. Pout 1/4 cup of crepe batter into skillet, tilting to completely coat the surface. Cook for 2-5 minutes, turning once, until golden. Repeat with remaining batter.

3. Spread sliced bananas across crepes and roll up. Gently warm chocolate hazelnut spread in microwaveable bowl for about 15 seconds. Then use a spoon to drizzle approximately 1 Tablespoon spread across the rolled up crepe. Makes 9 crepes.

Nutrition Facts

Serving Size 1

Serving Per Recipe 1

Amount Per Serving
Calories 184  8%
% Daily Value*
Total Fat 5.74g 11%
  Saturated Fat 4.24g  
  Trans Fat 0g  
Cholesterol 10.89g  
Sodium 50.26g  
Total Carbohydrate 25.23g 9%
  Dietary Fiber 2.26g  
  Sugars 7.03g  
Protein 8.8g 6%