Cinnamon Roll Protein Crepes: A Guilt-Free Breakfast Treat

Delight in Cinnamon Roll Protein Crepes, a healthy breakfast option offering high protein without protein powder.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 2 crepes

Course: Breakfast

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crepes

1 cup oat flour can substitute with any flour of choice
2 tablespoons maple syrup or honey; use agave syrup for a vegan option
1 whole egg acts as a binder
2 whites egg whites can replace with aquafaba for a vegan version
as needed preferred milk to thin the batter

For the Filling

1 cup Greek yogurt or any dairy-free yogurt
2 tablespoons granular sweetener erythritol or regular sugar
1 teaspoon ground cinnamon

For the Topping

2 tablespoons granular sweetener combine with cinnamon for topping

Equipment

nonstick skillet
Mixing bowl
Spatula

Method

Step-by-Step Instructions

In a mixing bowl, whisk together oat flour, maple syrup, egg, and egg whites until smooth. Add milk if batter is too thick.
Place a skillet over medium heat for about 2 minutes and lightly grease it.
Pour about 1/3 cup of batter into the skillet, cooking for 1-2 minutes, then flip and cook for another minute.
In a separate bowl, mix Greek yogurt, sweetener, and ground cinnamon until combined.
Take a crepe, spread yogurt filling, and roll tightly. Repeat for each crepe.
Combine sweetener and cinnamon for the topping and sprinkle over the rolled crepes.

Nutrition

Serving: 2crepesCalories: 350kcalCarbohydrates: 40gProtein: 40gFat: 8gSaturated Fat: 2gCholesterol: 150mgSodium: 300mgPotassium: 600mgFiber: 5gSugar: 10gVitamin A: 15IUVitamin C: 2mgCalcium: 20mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge; wrap crepes for freezing up to 2 months.

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