Ingredients
1 cup egg whites
1 scoop vanilla protein powder
½ cup unsweetened almond milk
¼ cup oat flour
1 tsp cinnamon
1 tsp vanilla extract
Pinch of salt
2 tbsp unsalted butter
3 tbsp maple syrup or honey
1 tbsp coconut sugar
2 tsp cinnamon
½ cup plain Greek yogurt
2 tbsp vanilla protein powder
1–2 tbsp almond milk (adjust for thickness)
1 tsp maple syrup
Instructions
- In a blender, combine egg whites, protein powder, almond milk, oat flour, cinnamon, vanilla extract, and salt. Blend until smooth and let the batter rest for 5 minutes.
- Heat a non-stick skillet over medium heat and lightly coat with cooking spray. Pour about ¼ cup of batter into the pan, swirl to coat, and cook 1–2 minutes. Flip and cook for 30–60 seconds. Repeat until all batter is used.
- In a small saucepan, melt butter over low heat. Stir in maple syrup, coconut sugar, and cinnamon until smooth. Keep warm.
- In a bowl, whisk together Greek yogurt, protein powder, almond milk, and maple syrup until creamy. Adjust thickness with more almond milk if needed.
- Spread a thin layer of cinnamon filling over each crepe, roll or fold, then drizzle with protein glaze. Serve immediately.
Notes
- For a lighter version, top with fresh fruit and yogurt instead of glaze.
- Use dairy-free alternatives for a vegan option.
- Store leftovers in an airtight container for 2–3 days.
- Reheat crepes in a skillet or microwave before serving.
- You can freeze the crepes with parchment between each layer for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 crepe with glaze
- Calories: 220
- Sugar: 9g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 15mg
