Description
These Cinnamon Roll Protein Crepes are a quick and nutritious breakfast option, blending the flavors of cinnamon rolls with a protein-packed twist. Made with oats, vanilla protein powder, and warming cinnamon, these crepes are light, fluffy, and perfect for a healthy start to your day. Topped with Greek yogurt and a sprinkle of cinnamon, they offer a delightful balance of taste and nutrition in just 15 minutes.
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
- Cinnamon (for sprinkling)
Instructions
- Blend ingredients: In a blender, combine the vanilla protein powder, oats, eggs, cinnamon, baking powder, almond milk, vanilla extract, and optional maple syrup. Blend everything until you achieve a smooth batter.
- Prepare skillet: Heat a non-stick skillet over medium heat and lightly coat the surface with cooking spray to prevent sticking.
- Cook crepes: Pour a small amount of the batter into the skillet and quickly swirl it around to create a thin, even layer.
- Flip crepes: Cook for 1-2 minutes on the first side until lightly golden, then carefully flip and cook the other side for another 1-2 minutes until cooked through.
- Serve: Stack the cooked crepes and top them with a generous dollop of Greek yogurt and a sprinkle of cinnamon for an added flavor touch.
Notes
- You can substitute almond milk with any milk of your choice, such as cow’s milk or oat milk.
- For a sweeter crepe, increase the maple syrup slightly or add a dash of honey.
- Ensure the skillet is not too hot to prevent burning and allow even cooking.
- These crepes can be made ahead and refrigerated for up to 2 days; reheat gently before serving.
- For added texture, consider blending the oats a little less for a slightly grainier batter.
