There is something so special about a slow, cozy winter morning at home.
You want a breakfast that feels like a warm hug. These Cinnamon Roll Protein Crepes deliver that sweet, nostalgic flavor you crave. They are light, tender, and packed with protein to keep you full.
Why This Recipe Is a Winner
This recipe is a total game-changer for your healthy reset goals. It tastes just like a decadent pastry but fuels your body well. You get all the cinnamon-sugar joy without the heavy sugar crash later.
It is also incredibly beginner-friendly and fast to whip up. Your whole family will think you spent hours in the kitchen. In reality, you will be sitting down to eat in minutes.
Simple Cooking Method
Making crepes might seem intimidating, but I promise you can do this. The secret is a quick whirl in your blender. This ensures a perfectly smooth batter every single time.
The cinnamon swirl adds a beautiful, professional touch with very little effort. Even if your first crepe isn’t perfect, it will still taste amazing. Confidence in the kitchen starts with simple, delicious wins like this.
Ingredients You’ll Need
Most of these items are likely already in your pantry and fridge.
- 1 scoop (30g) vanilla whey protein powder
- 1/4 cup oat flour
- 1/2 cup liquid egg whites
- 1/4 cup unsweetened almond milk
- 1/4 teaspoon baking powder
- 1 tablespoon granulated monk fruit sweetener
- 1 teaspoon ground cinnamon
- 1 teaspoon melted coconut oil
- 2 tablespoons non-fat Greek yogurt
- 1 tablespoon softened light cream cheese
- 5 drops liquid stevia
Step-by-Step Directions
- In a blender, combine the protein powder, oat flour, egg whites, almond milk, and baking powder until the batter is smooth.
- In a small bowl, whisk together the monk fruit sweetener, ground cinnamon, and melted coconut oil to create the cinnamon swirl paste.
- Heat a non-stick skillet over medium-low heat and lightly coat with non-stick cooking spray.
- Pour approximately 1/4 cup of batter into the center of the skillet, tilting the pan in a circular motion to spread the batter thinly.
- Quickly drizzle a spiral of the cinnamon paste onto the wet batter using a spoon or piping bag.
- Cook for 60 to 90 seconds until the edges are golden and can be lifted with a spatula; flip carefully and cook for an additional 30 seconds.
- In a separate bowl, whisk the Greek yogurt, light cream cheese, and liquid stevia until smooth to create the glaze.
- Roll or fold the crepes and top with the cream cheese glaze before serving.
Best Ways to Enjoy It
Serve these warm and fresh right off the skillet. They look beautiful on a large platter for a leisurely brunch. I love pairing mine with a hot cup of coffee.
You can add a few fresh berries on the side for brightness. Set the table, put on some soft music, and enjoy a quiet moment. It is the perfect way to treat yourself this weekend.
Storage & Reheating
These crepes are best enjoyed immediately for the softest texture. However, you can store leftovers in the fridge for two days. Keep them in an airtight container with parchment paper between layers.
To reheat, simply pop them in a warm skillet for thirty seconds. Avoid the microwave if you can to keep them from getting rubbery. You can also make the glaze ahead of time to save minutes.
Tips for Best Results
- Use a truly non-stick skillet to prevent any tearing.
- Wait for the edges to look dry before you try to flip.
- Keep your heat at medium-low so the cinnamon doesn’t burn.
- Whisk your glaze well to remove any cream cheese lumps.
- Add the cinnamon swirl quickly while the batter is still wet.
- Sift your oat flour if it looks clumpy before blending.
Ways to Switch It Up
- Swap the vanilla protein for chocolate for a mocha twist.
- Add a pinch of nutmeg to the cinnamon paste for extra warmth.
- Use dairy-free cream cheese to keep the glaze plant-based.
- Top with chopped pecans for a lovely crunch.
Common Questions
Can I use a different protein powder?
Whey protein works best for the texture of these crepes. Plant-based powders may absorb more liquid and make the batter too thick. Stick with whey for that light and airy feel.
What if I don’t have oat flour?
You can make your own by blending dry oats until they reach a fine powder. It is a budget-friendly trick that works perfectly here. Just measure after blending for accuracy.
I hope these crepes bring a little extra warmth to your morning. They are the perfect way to enjoy a sweet treat while feeling your best. Happy cooking!
— Katie Wood
Ingredients
- 1 scoop (30g) vanilla whey protein powder
- 1/4 cup oat flour
- 1/2 cup liquid egg whites
- 1/4 cup unsweetened almond milk
- 1/4 teaspoon baking powder
- 1 tablespoon granulated monk fruit sweetener
- 1 teaspoon ground cinnamon
- 1 teaspoon melted coconut oil
- 2 tablespoons non -fat Greek yogurt
- 1 tablespoon softened light cream cheese
- 5 drops liquid stevia
Instructions
- In a blender, combine the protein powder, oat flour, egg whites, almond milk, and baking powder until the batter is smooth.
- In a small bowl, whisk together the monk fruit sweetener, ground cinnamon, and melted coconut oil to create the cinnamon swirl paste.
- Heat a non-stick skillet over medium-low heat and lightly coat with non-stick cooking spray.
- Pour approximately 1/4 cup of batter into the center of the skillet, tilting the pan in a circular motion to spread the batter thinly.
- Quickly drizzle a spiral of the cinnamon paste onto the wet batter using a spoon or piping bag.
- Cook for 60 to 90 seconds until the edges are golden and can be lifted with a spatula; flip carefully and cook for an additional 30 seconds.
- In a separate bowl, whisk the Greek yogurt, light cream cheese, and liquid stevia until smooth to create the glaze.
- Roll or fold the crepes and top with the cream cheese glaze before serving.
