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Cinnamon Roll Protein Crepes Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings (2 crepes per serving)
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Description

Delight in these Cinnamon Roll Protein Crepes, a nutritious and delicious breakfast treat that combines the flavors of classic cinnamon rolls with a high-protein twist. Made with rolled oats, vanilla protein powder, and warm spices, these crepes are perfect for a wholesome morning meal or post-workout snack. They are topped with a sweet cinnamon filling and a light powdered sugar glaze for an irresistible finish.

Ingredients

Scale

Dry Ingredients

  • 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
  • 1/4 teaspoon ground nutmeg (optional)

Wet Ingredients

  • 2 large eggs
  • 1/2 cup unsweetened almond milk (or any milk of choice)
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup (optional)

For Cooking

  • 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)

Instructions

  1. Blend the Batter: 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 the mixture is smooth and consistent to ensure the crepes have a tender texture.
  2. Heat the Pan: Preheat a non-stick skillet or a crepe pan over medium heat. Lightly grease the pan with coconut oil to prevent sticking and to add a subtle coconut flavor to the crepes.
  3. Cook the Crepes: Pour a small amount of the batter into the pan and quickly swirl it around to form a thin, even layer. Cook each side for 1-2 minutes or until the crepe turns golden brown. Remove the cooked crepe and set aside. Repeat this process with the remaining batter until all crepes are made.
  4. Prepare Cinnamon Filling: In a small bowl, mix the melted coconut oil, maple syrup, and ground cinnamon thoroughly to create a smooth and sweet cinnamon filling that complements the crepes perfectly.
  5. Fill and Roll: Spread a small amount of the cinnamon filling onto each crepe, then roll them up tightly to mimic the cinnamon roll style, infusing every bite with cinnamon goodness.
  6. Make the Glaze: Whisk together powdered sugar and almond milk in a small bowl until smooth to create a light glaze that adds sweetness and a beautiful finish to the crepes.
  7. Serve: Drizzle the glaze over the rolled crepes and serve immediately to enjoy the warm, melty flavors at their best.

Notes

  • For a vegan version, substitute eggs with a flax egg and use vegan protein powder and maple syrup.
  • Use gluten-free oats and protein powder to make this recipe gluten-free.
  • If you prefer sweeter crepes, add more maple syrup to the batter or filling.
  • The glaze is optional but adds a classic cinnamon roll sweetness.
  • Ensure the pan is well-heated to avoid sticking and to get a nice golden crust on the crepes.

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Find it online: https://fasttastykitchen.com/cinnamon-roll-protein-crepes-recipe/