Cinnamon Roll Protein Crepes (Printable)
Protein-packed crepes with cinnamon sugar filling and cream cheese glaze for a nourishing breakfast.
# What You'll Need:
→ Crepes
01 - 1 cup oat flour (or whole wheat flour)
02 - 2 scoops vanilla protein powder (about 60 g)
03 - 1½ cups unsweetened almond milk (or milk of choice)
04 - 2 large eggs
05 - 1 tbsp melted coconut oil (plus extra for the pan)
06 - 1 tsp vanilla extract
07 - Pinch of salt
→ Cinnamon Filling
08 - 2 tbsp unsalted butter, melted
09 - 2 tbsp brown sugar or coconut sugar
10 - 1½ tsp ground cinnamon
→ Cream Cheese Glaze
11 - 2 oz cream cheese, softened
12 - 2 tbsp milk (or as needed for consistency)
13 - 2 tbsp powdered sugar
14 - ½ tsp vanilla extract
# How-To Steps:
01 - Add oat flour, protein powder, eggs, almond milk, melted coconut oil, vanilla extract, and a pinch of salt to a blender. Blend on high until the mixture is completely smooth and free of lumps. Let the batter rest for 5 minutes to allow the flour to hydrate fully.
02 - In a small bowl, stir together the melted butter, brown sugar, and ground cinnamon until well combined and smooth. Set aside.
03 - Heat a non-stick skillet over medium heat and lightly brush with coconut oil. Pour about ¼ cup of batter into the center of the pan, tilting and swirling immediately to spread the batter into a thin, even layer. Cook for 60–90 seconds until the edges begin to lift and the bottom is lightly golden. Flip carefully and cook for another 30–45 seconds. Transfer to a warm plate and repeat with the remaining batter.
04 - While the crepes are still warm, spread a thin, even layer of the cinnamon filling across the surface of each crepe. Roll each one up tightly or fold into quarters. Arrange on serving plates.
05 - In a small bowl, whisk together the softened cream cheese, milk, powdered sugar, and vanilla extract until smooth and drizzle-able. Add an extra splash of milk if needed to reach the desired consistency.
06 - Drizzle the cream cheese glaze generously over the filled crepes. Serve immediately while warm.
# Expert Advice:
01 -
- You get all the cozy, swirl induced comfort of a cinnamon roll without spending half your morning waiting for dough to rise.
- Each serving packs 18 grams of protein, so you can eat something that tastes like a bakery treat and still feel ready to tackle the day.
02 -
- If your batter seems too thick to swirl in the pan, stir in another tablespoon of milk until it pours like heavy cream.
- Crepes tear most often when the pan is not hot enough or you try to flip them too early, so wait until the surface looks dry and the edges pull away on their own.
03 -
- Use a small ladle or measuring cup to pour the batter so every crepe comes out the same size and cooks evenly.
- Keep finished crepes stacked on a plate loosely covered with foil while you cook the rest so they stay warm and flexible for rolling.