Cinnamon Roll Protein Crepes Recipe

I recently made my version of Cinnamon Roll Protein Crepes with rolled oats, low fat cottage cheese, eggs and a dash of vanilla protein powder blended with unsweetened almond milk. I layered on a filling of plain Greek yogurt mixed with maple syrup and cinnamon for a flavor-packed twist perfect for a high protein breakfast.

I recently came up with a recipe for Cinnamon Roll Protein Crepes that really surprised me with how tasty and filling it turned out. I started by blending 1/2 cup of old fashioned rolled oats with 1/2 cup low fat cottage cheese, 2 large eggs, and a scoop of vanilla protein powder into a smooth batter.

I then mixed in 1/2 cup unsweetened almond milk, a pinch of salt, 1 tsp baking powder and 1 tsp vanilla extract. The crepes came out light and packed with protein, making them a solid option for a healthy breakfast for dinner or an on the go high protein snack.

For the filling, I used plain Greek yogurt mixed with a bit of maple syrup and ground cinnamon, which reminded me of the good old classic cinnamon roll taste. I loved that it was a simple recipe thats both nutritious and full of flavor.

Why I Like this Recipe

I really like this Cinnamon Roll Protein Crepes recipe for a few reasons. First, its super quick and simple to make. I can whip it up on those busy mornings when I dont have much time, and that gives me a nice breakfast instead of grabbing something unhealthy later.

Second, it tastes amazing. The blend of the crepe with the cinnamon yogurt filling makes it feel like a treat even though its loaded with protein and good stuff. Every bite is like a sweet surprise that makes me want more.

Third, the recipe is flexible. I can add extra flavor or change up the filling a bit to fit what im in the mood for. This lets me experiment without messing anything up too much which i really appreciate.

Ingredients

• Old fashioned rolled oats: full of fibre and quality carbs for long lasting energy.
• Low fat cottage cheese: offers protein and a creamy texture, keeping calories in check.
• Large eggs: natural protein source with essential vitamins, they make the batter rich.
• Vanilla protein powder: boosts protein content and adds a pleasant sweet flavour.
• Unsweetened almond milk: a lighter dairy alternative that keeps the crepe batter smooth.
• Plain Greek yogurt: thick and tangy, packed with protein for a filling twist.
• Maple syrup: serves as a natural sweetener with subtle caramel notes in the filling.
• Ground cinnamon: spices things up with warmth and is thought to have health benefits.

Ingredient Quantities

• 1/2 cup old fashioned rolled oats
• 1/2 cup low fat cottage cheese
• 2 large eggs
• 1 scoop vanilla protein powder (about 30g)
• 1/2 cup unsweetened almond milk
• A pinch of salt
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/2 cup plain Greek yogurt (for the filling)
• 1 tbsp maple syrup (for the filling)
• 1 tsp ground cinnamon (for the filling)
• Optional 1 tbsp melted coconut oil or butter (for extra flavor in the filling)

How to Make this

1. In a blender, combine the oats, cottage cheese, eggs, vanilla protein powder, almond milk, a pinch of salt, baking powder, and vanilla extract. Blend until super smooth.

2. Let the batter rest for about 5 minutes while you make the filling.

3. In a small bowl, mix the Greek yogurt, maple syrup, and ground cinnamon. If you want extra flavor, stir in the melted coconut oil or butter.

4. Heat a non-stick skillet over medium heat. If needed, lightly grease the pan.

5. Pour about 1/4 cup of batter into the pan and swirl it around to create a thin, even layer.

6. Cook the crepe for about 1-2 minutes until you see bubbles forming on the edges, then carefully flip it over and cook for another minute.

7. Transfer the crepe onto a plate and repeat with the remaining batter.

8. Spread a generous spoonful of the cinnamon yogurt filling over each crepe, roll them up, and enjoy while they’re warm.

Equipment Needed

1. Blender
2. Measuring cups and spoons
3. Small bowl for mixing the yogurt filling
4. Non-stick skillet
5. Spatula for flipping the crepes
6. Plate for serving

These are the basic tools you’ll need for this recipe.

FAQ

Cinnamon Roll Protein Crepes Recipe Substitutions and Variations

• If you dont have old fashioned rolled oats, try using quick oats but use a little less so the batter doesnt get too thick
• Instead of low fat cottage cheese, you can use an equal amount of plain Greek yogurt for a similar creamy texture
• Not into unsweetened almond milk? Skim milk or any other nut milk like cashew milk works just as well
• No vanilla protein powder available? Whey protein is a great alternative and adds a similar flavor
• For the filling, if you dont like maple syrup, honey can be a good sweet substitute

Pro Tips

1. Let the batter sit for a few minutes before cooking so the oats can really absorb the liquids and get all soft – this helps make the crepes smoother and less grainy.
2. Make sure your pan is checkin’ the right temperature; too hot and your crepes might burn or stick, too cold and they can turn out gummy, so a medium heat is just right.
3. When you flip the crepe, be gentle and try using a thin spatula so you dont tear it or lose that perfect texture.
4. For the filling, mix it up well and feel free to experiment with a bit more melted butter or coconut oil if you want an even richer flavor – just don’t add too much or it might overwhelm the taste.