Description
These Cinnamon Roll Protein Crepes are a delicious and healthy breakfast option combining the flavors of cinnamon rolls with a protein-packed crepe base. Made with oat flour, eggs, and egg whites, these crepes are filled with a lightly sweetened cinnamon Greek yogurt filling and topped with a sugar-free cinnamon sugar sprinkle for a guilt-free indulgence.
Ingredients
Scale
Crepe Batter
- 40 grams (1/2 scant cup) oat flour (or any flour)
- 1 tbsp maple syrup (or honey)
- 1 egg
- 180 ml (3/4 cup) egg whites
Cinnamon Yogurt Filling
- 80 grams (1/3 cup) Greek yogurt
- 1 tsp granular sweetener (erythritol)
- 1/3 tsp ground cinnamon
- Preferred milk (if necessary, to thin)
Sugar-free Cinnamon Sugar
- 1 tsp granular sweetener (erythritol)
- 1/3 tsp ground cinnamon
Instructions
- Prepare the Batter: In a bowl, combine oat flour, maple syrup (or honey), egg, and egg whites. Stir well until all ingredients are incorporated and the batter is smooth and free of lumps.
- Heat the Pan: Warm a medium non-stick skillet or crepe pan over medium heat, adding a small amount of oil or butter to prevent sticking.
- Cook the Crepes: Scoop approximately 1/3 cup of the batter into the pan. Tilt and move the skillet in a circular motion to spread the batter evenly into a thin layer. Cook for 1 to 2 minutes until the edges set and the bottom is lightly golden, then carefully flip the crepe to cook the other side briefly.
- Make the Cinnamon Yogurt Filling: In a small bowl, mix Greek yogurt with granular sweetener (erythritol) and ground cinnamon. Add a splash of preferred milk if needed to achieve a spreadable consistency.
- Fill and Roll: Spread the cinnamon yogurt mixture over each cooked crepe, then roll the crepe tightly to form a roll.
- Prepare the Sugar-free Cinnamon Sugar: Combine granular sweetener and ground cinnamon in a small bowl.
- Serve: Sprinkle the cinnamon sugar mixture on top of the crepe rolls and serve immediately for a warm, flavorful breakfast.
Notes
- You can substitute oat flour with almond flour or all-purpose flour if preferred.
- Use maple syrup or honey according to your taste preference or dietary needs.
- Egg whites can be replaced with liquid egg substitute or additional whole eggs, but this will affect protein content.
- If batter is too thick, add a little milk or water to reach desired consistency.
- For a vegan version, use flax eggs and plant-based yogurt, but texture and flavor will vary.
- This recipe serves one but can easily be multiplied to serve more.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 120 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 110 mg
