Description
Indulge in a guilt-free breakfast treat with these delicious Cinnamon Roll Protein Crepes. Packed with protein and cozy cinnamon flavors, these crepes are perfect for a satisfying morning or afternoon snack.
Ingredients
Scale
Batter:
- 1 cup unsweetened almond milk
- 3/4 cup egg whites
- 1/2 cup vanilla protein powder
- 1/2 cup oat flour
- 1 tablespoon coconut flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For Cooking:
- 1 tablespoon coconut oil or butter
Filling and Topping:
- 2 tablespoons cream cheese, softened
- 2 tablespoons plain Greek yogurt
- 1 tablespoon powdered sugar
- 1/4 teaspoon vanilla extract
- 1 teaspoon milk (for icing drizzle)
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Batter: In a blender, combine almond milk, egg whites, protein powder, oat flour, coconut flour, cinnamon, baking powder, and salt. Blend until smooth and let batter rest for 5 minutes to thicken slightly.
- Cooking: Heat a non-stick skillet over medium heat and lightly coat with coconut oil or butter. Pour about 1/4 cup batter into the skillet, swirling to coat the bottom thinly. Cook for 1–2 minutes until edges lift easily, then flip and cook for another 30 seconds. Repeat with remaining batter.
- Filling: Mix brown sugar and cinnamon in a small bowl. Spread each crepe with the cinnamon sugar mixture while warm, then roll up.
- Topping: In another small bowl, whisk cream cheese, Greek yogurt, powdered sugar, vanilla extract, and milk until smooth. Drizzle over rolled crepes and serve warm.
Notes
- You can make these ahead and reheat in a skillet or microwave.
- For extra protein, add a dollop of Greek yogurt on top before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 crepe
- Calories: 140
- Sugar: 5 g
- Sodium: 170 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 10 mg
