Homemade Cinnamon Roll Protein Crepes
Forget the chalky powders and artificial sweeteners; these Cinnamon Roll Protein Crepes are a breakfast revelation for anyone looking to fuel their morning with real ingredients. We’ve managed to create a high-protein, satisfying meal that tastes exactly like a warm, gooey cinnamon roll—without a single scoop of protein powder in sight.
Ingredients
- 2 Large eggs
- ½ cup Plain Greek yogurt
- ⅓ cup Oat flour blended oats
- 1 tsp Ground cinnamon
- 1 tbsp Maple syrup
- ½ tsp Vanilla extract
- Pinch of sea salt
- For the drizzle: 1 tbsp Almond butter + ½ tsp cinnamon + 1 tsp maple syrup
Instructions
- In a medium bowl, whisk together the eggs, Greek yogurt, maple syrup, and vanilla until smooth.
- Stir in the oat flour, cinnamon, and salt until no lumps remain. Let the batter rest for 5 minutes.
- Heat a non-stick skillet over medium-low heat and lightly grease with cooking spray or butter.
- Pour about ¼ cup of batter into the pan, swirling it quickly to coat the bottom in a thin layer.
- Cook for 1–2 minutes until the edges are golden and the center is set. Flip carefully and cook for an additional minute.
- Repeat with the remaining batter.
- Fill each crepe with a spoonful of Greek yogurt, roll them up, and place on a plate.
- Mix the drizzle ingredients together and swirl over the top of the warm crepes.