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
