A healthy and delicious twist on classic cinnamon rolls, these protein-packed crepes are light, fluffy, and bursting with cinnamon flavor. With a cinnamon filling and a drizzle of sweet glaze, these crepes make for the perfect breakfast or snack, offering a satisfying boost of protein.
Why You’ll Love This Recipe
- Protein-Packed – These crepes are loaded with protein from the vanilla protein powder, making them a great way to start your day.
- Fluffy and Light – Despite being high in protein, these crepes have a light and airy texture.
- Guilt-Free Cinnamon Roll Flavor – Enjoy the comforting taste of cinnamon rolls without the sugar overload.
- Quick and Easy – Whip these up in just 25 minutes, perfect for a weekday breakfast or weekend treat.
- Customizable – Adjust sweetness and toppings to suit your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 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)
For the cinnamon filling:
- 1 tablespoon coconut oil, melted
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon
For the glaze:
- 2 tablespoons powdered sugar (optional)
- 1 teaspoon almond milk (or any milk)
Directions
- In a blender, combine the 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.
- Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with coconut oil.
- Pour a small amount of batter into the pan and swirl to spread it evenly, forming a thin layer. Cook for 1-2 minutes on each side, or until golden brown, then remove from the pan and set aside. Repeat with the remaining batter.
- For the cinnamon filling, mix together the melted coconut oil, maple syrup, and ground cinnamon in a small bowl.
- Once all crepes are cooked, spread a small amount of the cinnamon filling on each crepe, then roll them up tightly.
- To make the glaze, whisk together powdered sugar and almond milk in a small bowl until smooth.
- Drizzle the glaze over the rolled crepes and serve immediately.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 servings (2 crepes per serving)
- Calories: Approximately 250 kcal per serving
Variations
- Add Fruit – Top your crepes with fresh berries or sliced bananas for extra sweetness and nutrition.
- Nut Butter – Spread almond or peanut butter on the crepes before rolling them up for a creamy addition.
- Vegan Version – Use a plant-based protein powder, flax eggs (1 tbsp ground flax mixed with 2.5 tbsp water), and dairy-free milk.
- Make it Sweeter – Add a touch of honey or stevia to the crepe batter for extra sweetness.
- Spicy Twist – Add a pinch of ground cloves or cardamom to the cinnamon filling for a deeper flavor.
Storage/Reheating
- To Store: Store leftover crepes in an airtight container in the fridge for up to 2 days.
- To Freeze: Wrap the crepes in plastic wrap or parchment paper and freeze for up to 1 month.
- To Reheat: Reheat crepes in a skillet over low heat or in the microwave for 20-30 seconds until warm.
FAQs
Can I make the crepes ahead of time?
Yes! You can prepare the crepes and store them in the fridge for up to 2 days, or freeze them for up to 1 month.
What can I use instead of coconut oil for cooking?
You can use butter, ghee, or any other cooking oil you prefer.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, as it uses rolled oats instead of flour.
Can I make these crepes without protein powder?
Yes! You can replace the protein powder with additional oats or a gluten-free flour blend, though it may change the texture slightly.
Can I make these crepes lower in sugar?
Yes! You can omit the maple syrup or reduce it to suit your desired sweetness.
Can I add chocolate chips to the crepes?
Of course! Sprinkle some chocolate chips on the crepes while cooking them for a chocolatey twist.
How do I make these crepes more savory?
Omit the maple syrup and glaze, and instead, fill the crepes with spinach, mushrooms, and cheese for a savory breakfast.
What type of protein powder should I use?
Any vanilla-flavored protein powder will work well for this recipe, whether whey, casein, or plant-based.
Can I double the recipe?
Yes, simply double the ingredients to make more servings!
Can I use regular milk instead of almond milk?
Yes, any milk of your choice will work, including cow’s milk.
Conclusion
These cinnamon roll protein crepes are the perfect combination of flavor, texture, and nutrition. With a delicious cinnamon filling, a drizzle of glaze, and a hefty dose of protein, they make for a filling and satisfying breakfast or snack. Whether you enjoy them as-is or with added toppings, they’re sure to become a favorite in your healthy meal rotation!
Print
Cinnamon Roll Protein Crepes
A protein-packed twist on classic cinnamon rolls, these Cinnamon Roll Protein Crepes are light, fluffy, and filled with a delicious cinnamon filling. They make for a healthy breakfast or snack, while still delivering all the comforting flavors of cinnamon rolls.
- Total Time: 25 minutes
- Yield: 4 servings (2 crepes per serving)
Ingredients
For the Crepes:
- 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)
For the Cinnamon Filling:
- 1 tablespoon coconut oil, melted
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon
For the Glaze:
- 2 tablespoons powdered sugar (optional)
- 1 teaspoon almond milk (or any milk)
Instructions
- In a blender, combine the 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.
- Heat a non-stick skillet or crepe pan over medium heat and lightly grease with coconut oil.
- Pour a small amount of batter into the pan and swirl to spread it evenly, forming a thin layer. Cook for 1-2 minutes on each side until golden brown. Remove from the pan and set aside. Repeat with the remaining batter.
- For the cinnamon filling, mix the melted coconut oil, maple syrup, and ground cinnamon in a small bowl.
- Once all crepes are cooked, spread a small amount of the cinnamon filling on each crepe, then roll them up tightly.
- To make the glaze, whisk together powdered sugar and almond milk in a small bowl until smooth.
- Drizzle the glaze over the rolled crepes and serve immediately.
Notes
- For a vegan option, swap the eggs with flax eggs and choose a plant-based protein powder.
- You can adjust the sweetness of the glaze by adding more or less powdered sugar.
- The crepes can be stored in the fridge for up to 2 days for meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
