If you love the warm, spiced flavor of cinnamon rolls but want a healthier, protein-packed start to your day, these Cinnamon Roll Protein Crepes are your perfect match. Light, fluffy, and filled with a creamy cinnamon yogurt, they deliver all the cozy vibes of your favorite pastry—without the sugar crash or need for protein powder.
Inspired by American breakfast comfort food, these crepes are made with real, whole ingredients: oat flour, eggs, and a hint of maple syrup. You get naturally high protein from egg whites and Greek yogurt, making this recipe ideal for fitness lovers, busy mornings, or anyone craving something sweet yet nourishing. Whether it’s summer or winter, these crepes are always in season.
Why You’ll Love These Protein Crepes
- No Protein Powder: All the protein comes from natural sources like egg whites and Greek yogurt.
- Deliciously Balanced: Sweet, spiced, and creamy, yet light and nourishing.
- Quick & Easy: From mixing bowl to plate in just 15 minutes.
- Low Sugar & Gluten-Free Friendly: Can be made gluten-free and low-carb with substitutions.
Ingredients
For the Crepes:
- 40 grams (about ½ scant cup) oat flour (or any flour)
- 1 tablespoon maple syrup (or honey)
- 1 egg
- 180 ml (¾ cup) egg whites
For the Cinnamon Yogurt Filling:
- 80 grams (⅓ cup) Greek yogurt
- 1 teaspoon granular sweetener (erythritol or preferred)
- ⅓ teaspoon ground cinnamon
- A splash of milk, if needed to thin the mixture
For the Sugar-Free Cinnamon Sugar Topping:
- 1 teaspoon granular sweetener (erythritol)
- ⅓ teaspoon ground cinnamon
Instructions
1. Make the Crepe Batter
In a bowl, combine oat flour, maple syrup or honey, egg, and egg whites. Whisk until the mixture is smooth and lump-free. The batter should be pourable but not watery.
2. Cook the Crepes
Heat a medium nonstick skillet or crepe pan over medium heat with a little oil or butter. Once hot, pour in about ⅓ cup of the batter. Quickly tilt and swirl the pan in a circular motion to spread the batter into a thin layer.
Cook for 1–2 minutes or until the edges lift easily and the bottom is golden. Flip carefully and cook for another 30–60 seconds. Repeat with remaining batter.
3. Prepare the Filling
In a small bowl, mix the Greek yogurt with sweetener and cinnamon. If the mixture is too thick, add a splash of milk to reach a spreadable consistency.
4. Assemble the Crepes
Spread the cinnamon yogurt mixture across each crepe and roll them up like a cinnamon roll.
5. Add the Topping
Mix the sweetener and cinnamon in a small bowl and sprinkle it over the top of the rolled crepes. Serve immediately and enjoy!
Pro Tips & Variations
- Make It Gluten-Free: Use certified gluten-free oat flour or substitute almond flour.
- For Extra Fluff: Let the batter rest for 5 minutes before cooking.
- Sweet Tooth Upgrade: Drizzle with melted almond butter or a sugar-free glaze.
- Add Protein Boost: Mix 1 tablespoon of chia seeds into the yogurt for texture and extra nutrients.
Serving Suggestions
- Serve with fresh fruit or berries
- Pair with black coffee or chai tea
- Add a dollop of whipped coconut cream for a dessert-like feel
- Store leftovers (if any!) wrapped in the fridge for up to 2 days
Whether you’re fueling up for a busy day or winding down on a cozy morning, these crepes feel indulgent without going overboard.
Cinnamon Roll Protein Crepes
Ingredients
For the Crepes:
- 40 grams about ½ scant cup oat flour (or any flour)
- 1 tablespoon maple syrup or honey
- 1 egg
- 180 ml ¾ cup egg whites
For the Cinnamon Yogurt Filling:
- 80 grams ⅓ cup Greek yogurt
- 1 teaspoon granular sweetener erythritol or preferred
- ⅓ teaspoon ground cinnamon
- A splash of milk if needed to thin the mixture
For the Sugar-Free Cinnamon Sugar Topping:
- 1 teaspoon granular sweetener erythritol
- ⅓ teaspoon ground cinnamon
Instructions
Make the Crepe Batter
- In a bowl, combine oat flour, maple syrup or honey, egg, and egg whites. Whisk until the mixture is smooth and lump-free. The batter should be pourable but not watery.
Cook the Crepes
- Heat a medium nonstick skillet or crepe pan over medium heat with a little oil or butter. Once hot, pour in about ⅓ cup of the batter. Quickly tilt and swirl the pan in a circular motion to spread the batter into a thin layer.
- Cook for 1–2 minutes or until the edges lift easily and the bottom is golden. Flip carefully and cook for another 30–60 seconds. Repeat with remaining batter.
Prepare the Filling
- In a small bowl, mix the Greek yogurt with sweetener and cinnamon. If the mixture is too thick, add a splash of milk to reach a spreadable consistency.
Assemble the Crepes
- Spread the cinnamon yogurt mixture across each crepe and roll them up like a cinnamon roll.
Add the Topping
- Mix the sweetener and cinnamon in a small bowl and sprinkle it over the top of the rolled crepes. Serve immediately and enjoy!
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