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Cinnamon Roll Protein Crepes

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These Cinnamon Roll Protein Crepes are thin, tender, and filled with a creamy cinnamon protein filling that tastes just like a cinnamon roll — but in a healthy, high-protein breakfast form. Sweet, satisfying, and macro-friendly.

Ingredients

  • For the crepes:
  • 2 large eggs
  • ⅓ cup unsweetened almond milk (or milk of choice)
  • 1 scoop vanilla protein powder
  • 2 tablespoons oat flour or almond flour
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • Cooking spray or coconut oil (for the pan)
  • For the filling:
  • ½ cup Greek yogurt or cream cheese, softened
  • 1 scoop vanilla protein powder
  • ½ teaspoon ground cinnamon
  • 1–2 teaspoons sweetener of choice (e.g., stevia, maple syrup)
  • Splash of almond milk (to thin if needed)
  • For the drizzle (optional):
  • 2 tablespoons powdered sweetener
  • 1–2 teaspoons almond milk
  • ⅛ teaspoon vanilla extract

Instructions

  1. In a bowl, whisk together all crepe ingredients until smooth and thin. Let the batter rest while the pan heats.
  2. Heat a nonstick skillet over medium heat and lightly grease with cooking spray or coconut oil.
  3. Pour about ¼ cup of batter into the pan and swirl to coat evenly. Cook for 1–2 minutes per side, then transfer to a plate. Repeat with remaining batter.
  4. In a small bowl, mix Greek yogurt, protein powder, cinnamon, sweetener, and almond milk until creamy and spreadable.
  5. Spread the filling over each crepe and roll or fold them.
  6. To make the optional drizzle, whisk powdered sweetener, almond milk, and vanilla until smooth. Drizzle over crepes before serving.

Notes

  • Add mashed banana or pumpkin puree to the batter for extra flavor.
  • Use chocolate protein for a cinnamon-chocolate version.
  • Swap for dairy-free yogurt and plant-based protein if needed.
  • Add chopped nuts or raisins for texture.
  • Batter can be made ahead and stored overnight.

Nutrition

Find it online: https://cookedbymaya.com/cinnamon-roll-protein-crepes/