Description
Delicious and nutritious Cinnamon Roll Protein Crepes, a perfect high-protein breakfast or snack option. These crepes combine the comforting flavors of cinnamon rolls with the light texture of crepes, made with vanilla protein powder and oats for added nutrition. Topped with Greek yogurt and cinnamon, they offer a satisfying and healthy treat.
Ingredients
Scale
Crepe Batter
- 1 scoop vanilla protein powder
- 1/2 cup oats
- 2 eggs
- 1/2 tsp cinnamon
- 1/4 tsp baking powder
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1/2 tsp maple syrup (optional)
Toppings
- Greek yogurt (as desired)
- Cinnamon (for sprinkling)
Instructions
- Blend Ingredients: In a blender, combine the vanilla protein powder, oats, eggs, cinnamon, baking powder, almond milk, vanilla extract, and maple syrup. Blend until the mixture is smooth and evenly combined, forming a thin batter.
- Prepare Skillet: Heat a non-stick skillet over medium heat and lightly coat it with cooking spray to prevent sticking and ensure easy flipping.
- Cook Crepes: Pour a small amount of batter into the skillet and tilt the pan in a circular motion to spread the batter thinly and evenly.
- Flip and Cook: Cook the crepe for 1 to 2 minutes until the edges start to lift and the bottom is lightly golden. Carefully flip and cook the other side for an additional 1 to 2 minutes until cooked through.
- Serve: Stack the cooked crepes on a plate and top generously with Greek yogurt. Sprinkle cinnamon over the top for added flavor and the classic cinnamon roll taste.
Notes
- For a sweeter crepe, increase the maple syrup or add a drizzle on top before serving.
- You can substitute almond milk with any other milk of choice.
- Ensure the skillet is properly preheated to prevent sticking.
- Use gluten-free oats to make the recipe gluten-free.
- These crepes are best enjoyed fresh but can be refrigerated for up to 2 days.
