Light, fluffy, and packed with warm cinnamon flavor, these Cinnamon Roll Protein Crepes are a nutritious twist on a classic breakfast favorite. With a protein boost from egg whites and Greek yogurt, they make the perfect meal to fuel the day or refuel after a workout.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the Crepes:
½ cup oat flour
1 large egg
¾ cup egg whites
1 tablespoon maple syrup or honey
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
Pinch of salt
Oil or butter for greasing the pan
For the Filling:
⅔ cup Greek yogurt
1-2 tablespoon granular sweetener (such as erythritol)
½ teaspoon ground cinnamon
For the Topping:
1 tablespoon granular sweetener
¼ teaspoon ground cinnamon
Directions
In a mixing bowl, whisk together oat flour, egg, egg whites, maple syrup, vanilla extract, cinnamon, and salt until smooth.
Heat a nonstick skillet over medium heat and lightly grease with oil or butter.
Pour about ⅓ cup of batter onto the pan, swirling it to spread evenly into a thin crepe.
Cook for 1-2 minutes until the edges lift and the underside is golden. Flip and cook for another 1-2 minutes. Repeat for all crepes.
In a small bowl, mix Greek yogurt, sweetener, and cinnamon to create the filling.
Spread the filling over each crepe, roll them up, and place them on a serving plate.
Mix the topping ingredients and sprinkle over the crepes before serving.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 1 serving
Calories: 350 kcal
Variations
Chocolate Twist – Add a teaspoon of cocoa powder to the batter for a hint of chocolate flavor.
Berry Bliss – Mix fresh berries into the Greek yogurt filling or top the crepes with a berry compote.
Nutty Flavor – Drizzle almond or peanut butter over the crepes for extra richness.
Extra Protein Boost – Mix a scoop of vanilla protein powder into the batter for even more protein.
Low-Carb Option – Swap oat flour for almond or coconut flour to reduce carbs.
Storage & Reheating
Refrigeration: Store leftover crepes in an airtight container in the fridge for up to 3 days. Keep the filling separate until ready to serve.
Freezing: Stack the crepes with parchment paper in between and freeze them in a sealed bag for up to 2 months.
Reheating: Warm crepes in a dry skillet over low heat or microwave them for 20-30 seconds before serving.
FAQs
How can I make these crepes gluten-free?
I can use certified gluten-free oat flour or replace it with almond or coconut flour for a gluten-free alternative.
Can I use a different sweetener?
Yes, I can use honey, maple syrup, or a sugar-free alternative like stevia or monk fruit sweetener.
What’s the best way to make thinner crepes?
If I want ultra-thin crepes, I can add a little more liquid (egg whites or milk) to the batter to make it more spreadable.
Can I make these ahead of time?
Yes! I can prepare the crepes in advance and store them in the fridge. I just need to add the filling right before serving.
What other fillings work well with these crepes?
I can try cream cheese and cinnamon, nut butter and banana, or even a light cottage cheese filling for variety.
Conclusion
These Cinnamon Roll Protein Crepes are the perfect blend of indulgence and nutrition. Whether I’m craving a sweet yet healthy breakfast or a post-workout treat, these crepes deliver in both taste and protein content. With simple ingredients and easy prep, they’re a great addition to any meal plan.
Recipe:
Cinnamon Roll Protein Crepes
- Total Time: 20 minutes
- Yield: 1 serving
Description
Light, fluffy, and packed with warm cinnamon flavor, these Cinnamon Roll Protein Crepes are a nutritious twist on a classic breakfast favorite. Made with oat flour, egg whites, and Greek yogurt, they offer a high-protein, naturally sweetened option for a healthy breakfast or post-workout meal. Quick, easy, and customizable, they’re the perfect balance of indulgence and nutrition.
Ingredients
For the Crepes:
½ cup oat flour
1 large egg
¾ cup egg whites
1 tbsp maple syrup or honey
½ tsp vanilla extract
½ tsp ground cinnamon
Pinch of salt
Oil or butter for greasing the pan
For the Filling:
⅔ cup Greek yogurt
1-2 tablespoon granular sweetener (such as erythritol)
½ tsp ground cinnamon
For the Topping:
1 tbsp granular sweetener
¼ tsp ground cinnamon
Instructions
- Prepare the Batter – In a bowl, whisk together oat flour, egg, egg whites, maple syrup, vanilla extract, cinnamon, and salt until smooth.
- Cook the Crepes – Heat a nonstick skillet over medium heat and lightly grease it. Pour about ⅓ cup of batter into the pan, swirling to spread evenly. Cook for 1-2 minutes per side until golden. Repeat with remaining batter.
- Make the Filling – In a small bowl, mix Greek yogurt, sweetener, and cinnamon.
- Assemble – Spread the filling over each crepe, roll them up, and place on a serving plate.
- Add the Topping – Mix cinnamon and sweetener, then sprinkle over the crepes before serving.
Notes
Thinner Crepes: If you prefer ultra-thin crepes, add a little more liquid (egg whites or milk) to the batter for a more spreadable consistency.
Gluten-Free Option: Use certified gluten-free oat flour or swap with almond or coconut flour for a lower-carb alternative.
Sweetener Choices: Adjust sweetness by using honey, maple syrup, stevia, monk fruit, or erythritol based on your dietary preference.
Extra Protein Boost: Mix a scoop of vanilla protein powder into the batter for an even higher protein content.
Storage Tips: Store crepes in an airtight container in the fridge for up to 3 days or freeze them with parchment paper in between for up to 2 months. Reheat in a skillet or microwave for 20-30 seconds before serving.
Alternative Fillings: Try nut butter and banana, cream cheese with cinnamon, or a light cottage cheese filling for variety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Healthy, High-Protein
Nutrition
- Serving Size: 1 serving
- Calories: ~350 kcal
