Cinnamon Roll High Protein Crepes
These crepes combine the cozy flavor of cinnamon rolls with the light texture of traditional crepes, offering a protein boost that makes them ideal for breakfast or brunch.
Ingredients
Main Ingredients
- 1 cup oats (rolled or quick) Use certified gluten-free oats if needed.
- 1 cup milk or milk alternative Almond, oat, or dairy milk works well.
- 3 pieces eggs See notes for egg-free options.
- 2 tablespoons vanilla protein powder Whey, pea, or your preferred protein.
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon Adjust to taste.
- 1 tablespoon sweetener Sugar, honey, maple syrup, or sugar-free alternative.
- 1 teaspoon vanilla extract
- as needed butter or oil for cooking Coconut oil or a neutral oil works well.
Instructions
Preparation
- Grind whole oats into a fine oat flour in a blender.
- Add milk, eggs, protein powder, cinnamon, sweetener, baking powder, and vanilla; blend to a thin, smooth batter.
- Heat a non-stick skillet and lightly grease it.
- Pour and spread a thin layer of batter; cook until edges lift and flip briefly.
- Stack and serve warm with yogurt, a protein frosting, or fruit.
Notes
For a cinnamon-roll vibe, roll with cream cheese mixed with protein powder. Keep crepes in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.