Cinnamon Roll Protein Crepes
A healthy, protein-packed twist on cinnamon rolls in crepe form. Light, sweet, and easy to make, these crepes are perfect for breakfast or a guilt-free dessert.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 6 crepes for 2 servings
- Category: High Protein Breakfast
- Method: Cooking on stovetop
- Cuisine: American
Ingredients
Oat flour (or any flour) – 40g (1/2 scant cup)
Maple syrup (or honey) – 1 tbsp
Egg – 1 large
Egg whites – 180ml (3/4 cup)
Greek yogurt (plain, unsweetened) – 80g (1/3 cup)
Granular sweetener (erythritol) – 1 tsp (filling)
Ground cinnamon – 1/3 tsp (filling)
Granular sweetener (erythritol) – 1 tsp (topping)
Ground cinnamon – 1/3 tsp (topping)
Preferred milk – as needed (for filling consistency)
Oil or butter – for cooking (pan greasing)
Instructions
Whisk oat flour, maple syrup, egg, and egg whites until smooth. Let batter rest 10 minutes.
In a small bowl, mix Greek yogurt, 1 tsp sweetener, and 1/3 tsp cinnamon for filling.
Heat a non-stick pan over medium-low heat. Pour 1/4 cup batter into pan, swirl to coat. Cook 1-2 minutes until edges set.
Spread 1 tbsp cinnamon yogurt filling down center of crepe. Fold sides over and cook 10-15 seconds.
Combine remaining sweetener and cinnamon for topping. Sprinkle over warm crepes.
Repeat with remaining batter and filling.
Notes
Oat flour provides lightness, but any flour works. Use preferred low-sugar sweetener. Add milk to thin filling if needed. Store leftovers in airtight container for up to 2 days.
Dietary adaptations: Make fully vegan by substituting egg whites with ground flaxseed (1 tbsp flaxseed + 3 tbsp water per egg white).
Nutrition
- Serving Size: 3 crepes per serving
- Calories: 150
- Sugar: 3g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg
Find it online: https://www.makeourrecipes.com/cinnamon-roll-protein-crepes/