Description
These Cinnamon Roll Protein Crepes are a delicious and nutritious breakfast treat, combining the flavors of a classic cinnamon roll with the lightness and protein punch of crepes. Made with rolled oats, vanilla protein powder, and warm spices, these crepes are cooked on the stovetop until golden and filled with a sweet cinnamon maple filling. Finished with a smooth powdered sugar glaze, they’re perfect for a satisfying and energized start to your day.
Ingredients
Scale
Crepe Batter
- 1/2 cup rolled oats
- 1/2 cup vanilla protein powder
- 1/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup unsweetened almond milk (or any milk of choice)
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup (optional)
- 1/4 teaspoon ground nutmeg (optional)
For Cooking
- 1 tablespoon coconut oil (for cooking)
Cinnamon Filling
- 1 tablespoon coconut oil, melted
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon
Glaze
- 2 tablespoons powdered sugar (optional)
- 1 teaspoon almond milk (or any milk)
Instructions
- Prepare the batter: In a blender, combine the rolled oats, vanilla protein powder, baking powder, ground cinnamon, salt, eggs, almond milk, vanilla extract, maple syrup (if using), and ground nutmeg (if using). Blend everything until you get a smooth, lump-free batter.
- Heat the pan: Place a non-stick skillet or crepe pan over medium heat and lightly grease it with coconut oil to prevent sticking.
- Cook the crepes: Pour a small amount of batter into the skillet and quickly swirl the pan to spread it into a thin, even layer. Cook each crepe for about 1-2 minutes on the first side until the edges start to lift and the bottom is golden brown. Flip carefully and cook the other side for another 1-2 minutes. Remove and set aside on a plate. Repeat with remaining batter, greasing the pan as needed.
- Make the cinnamon filling: In a small bowl, mix together the melted coconut oil, maple syrup, and ground cinnamon until well combined.
- Fill and roll crepes: Spread a small amount of the cinnamon filling evenly over each cooked crepe. Then roll each crepe tightly like a cinnamon roll and place them on a serving plate.
- Prepare the glaze: In a small bowl, whisk the powdered sugar and almond milk together until smooth and pourable.
- Finish and serve: Drizzle the glaze generously over the rolled crepes and serve immediately for a warm, sweet, and protein-packed breakfast.
Notes
- You can substitute rolled oats with oat flour for a smoother batter.
- Use any milk of choice if you prefer dairy or other plant-based options.
- Maple syrup in the batter and filling is optional depending on your sweetness preference.
- For a vegan version, replace eggs with a flax egg and use vegan protein powder.
- These crepes can be reheated gently on the skillet or microwave before serving.
