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Cinnamon Roll Protein Crepes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 46 reviews
  • Author: Kimberly
  • 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

These Cinnamon Roll Protein Crepes are a delicious and nutritious twist on classic cinnamon rolls, combining the flavors of cinnamon and vanilla protein in thin, tender crepes. Perfect for a high-protein breakfast or snack, they are light yet satisfying, topped with a sweet cinnamon maple filling and a simple powdered sugar glaze.

Ingredients

Crepe Batter

  • 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)

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, optional maple syrup, and optional ground nutmeg. Blend until the batter is smooth and creamy.
  2. Prepare the Pan: Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the surface with coconut oil to prevent sticking.
  3. Cook the Crepes: Pour a small amount of batter into the pan and swirl to spread it into a thin, even layer. Cook each crepe for 1 to 2 minutes on one side until golden brown, then flip and cook the other side for another 1 to 2 minutes. Remove from the pan and set aside. Repeat until all batter is used.
  4. Make the Cinnamon Filling: In a small bowl, mix together melted coconut oil, maple syrup, and ground cinnamon to create a sweet and spiced filling.
  5. Fill and Roll Crepes: Spread a small amount of the cinnamon filling evenly on each cooked crepe. Then roll each crepe tightly to resemble a cinnamon roll.
  6. Prepare the Glaze: Whisk together powdered sugar and almond milk in a small bowl until smooth and pourable to create a light glaze.
  7. Serve: Drizzle the glaze over the rolled crepes just before serving. Enjoy immediately while warm for best flavor and texture.

Notes

  • The maple syrup in the crepe batter is optional and can be adjusted based on preferred sweetness.
  • Use any milk alternative you like if almond milk is not available or preferred.
  • To make the crepes gluten-free, ensure the rolled oats are certified gluten-free.
  • For a vegan version, substitute eggs with flax eggs and use a plant-based protein powder.
  • Optional nutmeg adds extra warmth and flavor but can be omitted without affecting the recipe significantly.
  • Keep cooked crepes warm in a low oven if preparing large batches ahead of time.

Find it online: https://slsrecipes.com/cinnamon-roll-protein-crepes-recipe-2/