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Cinnamon Roll Protein Crepes

Cinnamon Roll Protein Crepes: Your Healthy Breakfast Bliss

These Cinnamon Roll Protein Crepes are a guilt-free, high-protein breakfast treat that captures the warmth of cinnamon rolls.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings: 2 crepes
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Crepes
  • 1 cup Oat Flour Feel free to swap with gluten-free flour.
  • 2 tablespoons Maple Syrup Honey can be a substitute.
  • 1 Egg Acts as a binder.
  • 2 Egg Whites Contributes lean protein.
  • 1/4 cup Preferred Milk Optional for thinning the yogurt filling.
For the Filling
  • 1 cup Greek Yogurt Can substitute with dairy-free yogurt.
  • 2 tablespoons Granular Sweetener (Erythritol) Keeps it sugar-free.
  • 1 teaspoon Ground Cinnamon Integral for the flavor.
For the Topping
  • 2 tablespoons Granular Sweetener (Erythritol) For extra sweetness.
  • 1 teaspoon Ground Cinnamon To elevate the flavor.

Equipment

  • nonstick skillet
  • mixing bowl
  • spatula

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, combine oat flour, maple syrup, egg, and egg whites. Whisk until smooth and lump-free, about 1-2 minutes.
  2. Heat a nonstick skillet over medium heat. Pour 1/3 cup of batter onto the skillet, swirling to create an even layer. Cook for 1-2 minutes, then flip and cook for another minute.
  3. In a small bowl, mix Greek yogurt, granular sweetener, and ground cinnamon until fully combined.
  4. Once all crepes are cooked, place a dollop of filling onto each crepe, spread it evenly, then roll the crepes up tightly.
  5. Mix additional granular sweetener and ground cinnamon in a bowl and sprinkle over the rolled crepes before serving.

Notes

Serve immediately for the best flavor and texture. Store in the fridge for up to 2 days or freeze for up to 3 months.