Cinnamon Roll Protein Crepes
Ingredients
For the Crepes:
- ½ cup 60g oat flour
- 1 large egg
- ½ cup 120ml egg whites (carton for ease)
- 2 tbsp 30ml maple syrup
- ½ tsp 2ml vanilla extract (optional)
For the Cinnamon Yogurt Filling:
- ½ cup 120g plain Greek yogurt
- 1 tbsp 12g erythritol (or monkfruit sweetener)
- ½ tsp 1g ground cinnamon
For the Sugar-Free Topping:
- 1 tsp 4g erythritol
- ¼ tsp 0.5g ground cinnamon
Instructions
- In a bowl combine together oat flour, maple syrup (or honey), egg and egg whites. Stir well until all ingredients are combined and the batter is smooth and lump-free.
- Heat a medium non stick skillet or crepe pan with little oil or butter over medium heat.
- Scoop 1/3 cup crepes batter over the pan and move the skillet in a circular form to spread the batter evenly. Cook over medium heat for 1 to 2 minutes and flip.