Description
These high-protein cinnamon roll crepes are the perfect healthy breakfast—sweet, satisfying, and made with simple ingredients and no protein powder.
Ingredients
Crepe Batter:
40g (approx. ½ scant cup) oat flour (or any flour)
1 tbsp maple syrup (or honey)
1 egg
180 ml (¾ cup) egg whites
Cinnamon Yogurt Filling:
80g (⅓ cup) Greek yogurt
1 tsp granular sweetener (erythritol or preferred)
⅓ tsp ground cinnamon
Splash of milk (optional, to thin if needed)
Sugar-Free Cinnamon Sugar (Topping):
1 tsp granular sweetener (erythritol)
⅓ tsp ground cinnamon
Instructions
In a bowl, mix together oat flour, maple syrup (or honey), whole egg, and egg whites. Stir until smooth and lump-free.
Heat a nonstick skillet or crepe pan over medium heat with a bit of oil or butter.
Pour ⅓ cup of batter into the pan, swirling to spread evenly. Cook for 1–2 minutes, then flip and cook briefly on the other side. Repeat for all batter.
In a separate bowl, combine Greek yogurt, sweetener, and cinnamon to make the filling. Thin with milk if needed.
Spread the filling onto each crepe, roll them up, and place on a plate.
Mix together the cinnamon sugar topping and sprinkle over the crepes before serving.
Notes
Feel free to use any flour you prefer if oat flour isn’t available.
Adjust sweetener to taste, especially in the filling and topping.
Crepes can be prepped ahead and stored in the fridge for up to 2 days.
Great post-workout breakfast idea due to high protein content.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast, High Protein
- Method: Pan-cooked
- Cuisine: American, Healthy
