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Oatmeal Crepes

Delicious Oatmeal Crepes: High-Protein Breakfast Made Easy

These High-Protein Oatmeal Crepes are a nutritious and versatile breakfast option that is quick to prepare and gluten-free.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 crepes
Course: Breakfast
Cuisine: Gluten-Free
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 2 cups Rolled Oats Use old-fashioned oats, not instant.
  • 1 cup High-Protein Milk Soy milk is recommended.
  • 2 large Eggs Acts as a binder.
  • 1 scoop Protein Powder Opt for vanilla or unflavored.
  • 1/2 cup Plain Greek Yogurt Full-fat or 2% versions work best.
  • 2 tablespoons Maple Syrup Adjust based on personal preference.
  • 1 teaspoon Vanilla Extract Use fresh vanilla for a richer taste.
  • 1/4 teaspoon Salt Add to taste if desired.

Equipment

  • Blender
  • Non-Stick Skillet

Method
 

Step-by-Step Instructions for High Protein Oatmeal Crepes
  1. In a blender, combine rolled oats, high-protein milk, eggs, protein powder, Greek yogurt, maple syrup, vanilla extract, and a pinch of salt. Blend for about 30-45 seconds until smooth.
  2. Heat a non-stick skillet over medium heat for about 2-3 minutes until ready.
  3. Lightly grease the skillet and pour approximately 1/4 cup of batter into the center, swirling to spread it thinly.
  4. Cook for 2-3 minutes until edges begin to set and bottom is golden brown. Use a spatula to check doneness.
  5. Flip the crepe carefully and cook for an additional 1-2 minutes until the second side is golden brown.
  6. Serve warm with your choice of toppings, sweet or savory.

Notes

These crepes can be made in advance and frozen for convenience. Store in an airtight container or freezer bag.