Description
These Cinnamon Roll Protein Crepes are a delicious and healthy breakfast option packed with protein and flavor. Made with vanilla protein powder, oats, and a hint of cinnamon, they offer a nutritious twist on the classic crepe, topped with Greek yogurt and a sprinkle of cinnamon for extra indulgence without the guilt.
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 until the mixture is smooth and well combined, forming the crepe batter.
- Preheat Skillet: Heat a non-stick skillet over medium heat and lightly coat the surface with cooking spray to prevent sticking and promote even cooking.
- Cook Crepes: Pour a small amount of the batter into the skillet and swirl it around to form a thin, even layer. This will create a delicate crepe base.
- Flip and Finish: Cook the crepe for 1-2 minutes on the first side until it’s lightly golden, then carefully flip it and cook for another 1-2 minutes on the other side until fully cooked through and golden brown.
- Serve: Stack the cooked crepes on a plate, top them with a generous spoonful of Greek yogurt, and sprinkle with cinnamon to enhance the cinnamon roll flavor profile. Enjoy immediately.
Notes
- Use a non-stick skillet to ensure easy flipping and prevent crepes from tearing.
- If the batter is too thick, add a splash more almond milk to reach the desired consistency.
- For a sweeter option, increase the maple syrup slightly or add a drizzle on top when serving.
- These crepes can be doubled or tripled for more servings; just adjust cooking time accordingly.
- Try adding a few fresh berries or a dusting of powdered sugar for extra flavor.
