Description
If you love cinnamon rolls but want a healthier, protein-packed alternative, these Cinnamon Roll Protein Crepes are the perfect solution! Soft, thin crepes infused with warm cinnamon and topped with a creamy vanilla glaze—this breakfast feels indulgent while keeping you on track with your fitness goals.
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Ingredients
Scale
For the Crepes:
- 1/2 cup oat flour (or whole wheat flour)
- 1 scoop vanilla protein powder
- 2 eggs
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 1 tbsp maple syrup or honey
- 1/4 tsp baking powder
- 1/4 tsp salt
- Cooking spray or butter (for the pan)
For the Cinnamon Filling:
- 2 tbsp Greek yogurt
- 1 tbsp maple syrup or honey
- 1 tsp cinnamon
For the Vanilla Glaze:
- 2 tbsp Greek yogurt or cream cheese
- 1 tbsp milk
- 1 tsp vanilla extract
- 1 tbsp powdered sweetener (or honey)
Instructions
Step 1: Make the Crepe Batter
- In a blender or mixing bowl, combine oat flour, protein powder, eggs, almond milk, cinnamon, vanilla extract, maple syrup, baking powder, and salt. Blend or whisk until smooth.
- Let the batter rest for 5 minutes to thicken slightly.
Step 2: Cook the Crepes
- Heat a nonstick skillet over medium heat and lightly coat with cooking spray or butter.
- Pour about 1/4 cup of batter into the pan, swirling to spread it evenly.
- Cook for 1-2 minutes until the edges lift slightly, then flip and cook for another 30 seconds.
- Repeat with the remaining batter.
Step 3: Prepare the Cinnamon Filling
- In a small bowl, mix Greek yogurt, maple syrup, and cinnamon until well combined.
Step 4: Make the Vanilla Glaze
- In another small bowl, whisk together Greek yogurt (or cream cheese), milk, vanilla extract, and powdered sweetener until smooth.
Step 5: Assemble the Crepes
- Spread the cinnamon filling over each crepe and roll them up.
- Drizzle with the vanilla glaze and enjoy!
Notes
- Thin Batter: If your batter is too thick, add a splash of milk to thin it out.
- Even Cooking: Use a nonstick pan and swirl the batter quickly for even crepes.
- Make Ahead: Cook crepes in advance and store in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Cuisine: American