Looking for a healthy, high-protein breakfast that tastes like dessert? These Cinnamon Roll Protein Crepes are the answer! Combining the flavors of cinnamon rolls with the nutritional benefits of protein-packed crepes, this recipe is a delicious way to start your day. Whether you’re fueling up for a workout or simply want a satisfying breakfast, these crepes are easy to make and packed with flavor. Let’s dive into this guilt-free treat!
Why You Will Love Making This Recipe
These Cinnamon Roll Protein Crepes are a winner for so many reasons. First, they’re incredibly delicious. The combination of sweet cinnamon filling and creamy protein-packed crepes is irresistible.
Second, they’re healthy and nutritious. Packed with protein and low in sugar, these crepes are a great way to fuel your body without compromising on flavor. They’re perfect for anyone following a high-protein diet or looking for a balanced breakfast option.
Finally, they’re easy to make. With just a few simple ingredients and minimal prep time, you can have a restaurant-quality breakfast ready in no time. Plus, they’re customizable—add your favorite toppings or adjust the sweetness to suit your taste.
Ingredients
For the Crepes:
- 1/2 cup oat flour (or rolled oats blended into flour)
- 1 scoop vanilla protein powder
- 1/2 cup egg whites (or 2 whole eggs)
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1/2 tsp vanilla extract
- 1/4 tsp baking powder
- Pinch of salt
For the Cinnamon Filling:
- 2 tbsp Greek yogurt (or cream cheese)
- 1 tbsp maple syrup (or honey)
- 1/2 tsp ground cinnamon
Optional Toppings:
- Fresh fruit
- Extra cinnamon
- Drizzle of maple syrup or nut butter
Equipment Used
- Blender or whisk
- Non-stick skillet
- Spatula
- Measuring cups and spoons
Directions & Instructions
- Make the Crepe Batter: In a blender, combine the oat flour, protein powder, egg whites, almond milk, vanilla extract, baking powder, and salt. Blend until smooth. Alternatively, whisk by hand until well combined.
- Cook the Crepes: Heat a non-stick skillet over medium heat. Pour about 1/4 cup of batter into the skillet, swirling to spread it evenly. Cook for 1-2 minutes, then flip and cook for another 1-2 minutes. Repeat with the remaining batter.
- Prepare the Filling: In a small bowl, mix the Greek yogurt, maple syrup, and cinnamon until smooth.
- Assemble the Crepes: Spread a thin layer of the cinnamon filling onto each crepe, then roll or fold them.
- Serve: Top with fresh fruit, a sprinkle of cinnamon, or a drizzle of maple syrup.
Nutritional Information
These Cinnamon Roll Protein Crepes are a healthy and satisfying breakfast. Per serving (2 crepes), it contains approximately:
- Calories: 250
- Fat: 4g
- Carbohydrates: 25g
- Protein: 25g
- Sugar: 8g
Prep Time and Cook Time
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Variations
- Dairy-Free: Use dairy-free yogurt and protein powder.
- Nutty Twist: Add a drizzle of almond or peanut butter for extra flavor.
- Chocolate Lover’s Version: Add cocoa powder to the crepe batter for chocolate crepes.
Frequently Asked Questions
1. Can I use a different type of flour?
Yes! Almond flour or whole wheat flour works well as a substitute for oat flour.
2. Can I make these ahead of time?
Yes! Store the cooked crepes in the fridge for up to 2 days and reheat before serving.
3. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Pro Tips By Elisa
- Use a non-stick skillet or lightly grease the pan to prevent sticking.
- Let the batter rest for 5-10 minutes for smoother crepes.
- Adjust the sweetness of the filling to suit your taste.
Serving Suggestions
Serve these Cinnamon Roll Protein Crepes warm with fresh fruit, a sprinkle of cinnamon, or a drizzle of maple syrup. They’re perfect for breakfast, brunch, or even as a healthy dessert!
Cinnamon Roll Protein Crepes: A Healthy, High-Protein Breakfast
Try these cinnamon roll protein crepes! A healthy, high-protein breakfast with the flavors of cinnamon rolls. Perfect for fueling your day.
- Blender or whisk
- Non-stick skillet
- Spatula
- Measuring cups and spoons
- 1/2 cup oat flour (or rolled oats blended into flour)
- 1 scoop vanilla protein powder
- 1/2 cup egg whites (or 2 whole eggs)
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1/2 tsp vanilla extract
- 1/4 tsp baking powder
- Pinch of salt
- For the Cinnamon Filling:
- 2 tbsp Greek yogurt (or cream cheese)
- 1 tbsp maple syrup (or honey)
- 1/2 tsp ground cinnamon
- Optional Toppings:
- Fresh fruit
- Extra cinnamon
- Drizzle of maple syrup or nut butter
- Make the Crepe Batter: In a blender, combine the oat flour, protein powder, egg whites, almond milk, vanilla extract, baking powder, and salt. Blend until smooth. Alternatively, whisk by hand until well combined.
- Cook the Crepes: Heat a non-stick skillet over medium heat. Pour about 1/4 cup of batter into the skillet, swirling to spread it evenly. Cook for 1-2 minutes, then flip and cook for another 1-2 minutes. Repeat with the remaining batter.
- Prepare the Filling: In a small bowl, mix the Greek yogurt, maple syrup, and cinnamon until smooth.
- Assemble the Crepes: Spread a thin layer of the cinnamon filling onto each crepe, then roll or fold them.
- Serve: Top with fresh fruit, a sprinkle of cinnamon, or a drizzle of maple syrup.
Use a non-stick skillet or lightly grease the pan to prevent sticking.
Let the batter rest for 5-10 minutes for smoother crepes.
Adjust the sweetness of the filling to suit your taste.