Description

These Cinnamon Roll Protein Crepes are a delicious and nutritious twist on traditional cinnamon rolls. Made with rolled oats, vanilla protein powder, and warm spices, they offer a protein-packed start to your day. Light and fluffy crepes are filled with a sweet cinnamon filling, rolled up, and drizzled with a simple sugar glaze for a perfect balance of flavor and texture.

Ingredients

Scale

Crepe Batter

1/2 cup rolled oats
1/2 cup vanilla protein powder
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1/2 cup unsweetened almond milk (or any milk of choice)
1 teaspoon vanilla extract
1 tablespoon maple syrup (optional)
1/4 teaspoon ground nutmeg (optional)
1 tablespoon coconut oil (for cooking)

Cinnamon Filling

1 tablespoon coconut oil, melted
1 tablespoon maple syrup
1/2 teaspoon ground cinnamon

Glaze

2 tablespoons powdered sugar (optional)
1 teaspoon almond milk (or any milk)

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Instructions

Prepare the batter: In a blender, combine rolled oats, vanilla protein powder, baking powder, ground cinnamon, salt, eggs, almond milk, vanilla extract, maple syrup (if using), and ground nutmeg (if using). Blend until smooth, ensuring there are no lumps for a silky crepe batter.
Heat the pan: Place a non-stick skillet or crepe pan over medium heat and lightly grease it with coconut oil to prevent sticking and add flavor.
Cook the crepes: Pour a small amount of batter into the pan and swirl immediately to spread it into a thin, even layer. Cook for 1-2 minutes on each side or until edges lift easily and both sides develop a golden-brown color. Transfer cooked crepes to a plate and repeat with remaining batter.
Make the cinnamon filling: In a small bowl, mix the melted coconut oil, maple syrup, and ground cinnamon until well combined, creating a sweet and aromatic filling for the crepes.
Fill and roll crepes: Spread a thin layer of the cinnamon filling over each cooked crepe, then roll them tightly to resemble cinnamon rolls for a tasty presentation and burst of flavor in each bite.
Prepare the glaze: Whisk together powdered sugar and almond milk in a small bowl until smooth and pourable, perfect for drizzling over the crepes.
Serve: Drizzle the glaze over the rolled cinnamon crepes and serve immediately to enjoy the warm, sweet, and protein-rich breakfast treat.

Notes

Use gluten-free oats and protein powder if you need a gluten-free version.
Maple syrup in the batter and filling can be adjusted for sweetness or substituted with honey or agave nectar.
For vegan variation, substitute eggs with flax eggs and use plant-based protein powder.
Crepes can be made ahead and reheated gently in a skillet or microwave.
Adding nutmeg is optional but enhances the warm spice flavor reminiscent of cinnamon rolls.
Use a non-stick pan to ensure easy flipping and perfect crepes every time.