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Cinnamon Roll Protein Crepes: A Healthy, High-Protein Breakfast Delight

Cinnamon Roll Protein Crepes

Growing up, the smell of cinnamon rolls in the oven meant it was a cozy weekend at home. Today, I’ve given that memory a healthy twist with these Cinnamon Roll Protein Crepes – light, fluffy, and packed with goodness! Perfect for breakfast or a sweet afternoon treat. You deserve meals that feel like a hug. Try it and let’s make more memories around the table! ❤️

Ingredients

Scale
  • 1 scoop vanilla protein powder

  • 1/2 cup egg whites

  • 2 tbsp oat flour (or blended oats)

  • 1/4 cup almond milk (or any milk)

  • 1 tsp cinnamon

  • 1 tsp vanilla extract

  • 1 tbsp Greek yogurt (for filling)

  • 1 tsp honey (for drizzle)

  • Cooking spray or a little butter

Instructions

  • In a bowl, whisk together the protein powder, oat flour, cinnamon, egg whites, almond milk, and vanilla until smooth.

  • Heat a non-stick pan over medium heat and lightly coat with cooking spray or butter.

  • Pour a small amount of batter into the pan, swirling to cover the surface thinly.

  • Cook for about 1-2 minutes on each side until golden.

  • Spread a little Greek yogurt on each crepe, roll it up, and drizzle with honey for that classic cinnamon roll feel!

  • Sprinkle extra cinnamon on top if you like a stronger flavor.

Notes

  • Use a non-stick pan for best results — it makes flipping much easier without tearing the crepes.

  • Don’t overmix the batter; mix until smooth, but a few tiny lumps are okay!

  • Thin out the batter with a splash more milk if it feels too thick — crepe batter should be runny like pancake syrup.

  • Low and slow heat works best. Keep the heat medium-low to prevent burning and to get a tender texture.

  • Let the batter rest for 5 minutes if you can — it makes the crepes even softer.

  • Get creative with fillings! Add berries, a sprinkle of walnuts, or a dusting of powdered peanut butter for extra flavor.

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