This Easy Protein Oatmeal Crepes recipe is a nutritious twist on the classic French crepes. Made with wholesome gluten-free ingredients they still retain significant thinness and crispy edges. Packed with 15 grams of protein per serving, these crepes make for an ideal fulfilling breakfast or post-work high protein snack. With a simple batter, made of just 4 ingredients, effortlessly blended in a high-speed blender, you can whip up a satisfying protein-rich meal in a few minutes.
Why’ll love these easy protein oatmeal crepes
High in protein Each serving contains a generous 22g grams of protein (without toppings). Top them with skyr or Greek yogurt and you have a super high in protein meal.
Quick and Easy to make Blending all ingredients in a high-speed blender shortens the preparation of the batter to a minimum. Cooking the crepes is also a matter of a couple of minutes. If you don’t have a high-speed blender, I have a tip for you below.
Gluten-free These protein crepes are made with only naturally gluten-free ingredients. Make sure to use naturally gluten-free oats if gluten intolerant.
Only 4 ingredients I love creating recipes that require only pantry and refrigerator staples. Oats, protein powder, milk, and eggs are all ingredients you’ll need for the batter.
TIP If you don't possess a high-speed blender, you can combine the batter using an immersion blender or create these crepes in a mixing bowl by substituting oat flour for quick oats. In a medium bowl, whisk or utilize a hand mixer to thoroughly combine all the ingredients.
Ingredients and substitutes
Quick oats I prefer to use quick oats, rather than rolled oats in this recipe, as they blend better, and provide the batter with a smoother texture. But rolled oats will still work fine. Another option is to use oat flour.
Protein powder I used vanilla-flavored whey protein powder sweetened with stevia. If you want to use unflavored protein I recommend adding a 1/4 tsp of vanilla extract and a tablespoon of granulated sweetener to the batter to enhance its flavor.
Milk Most often I use oat milk to make these crepes. I’ve tried to make them with different (dairy and plant-based) kinds of milk, and it worked out fine. Only the structure of the final product slightly differed, probably because of the different fat content of each milk.
Egg Two large eggs. I’ve done this recipe successfully with one egg as well as two eggs. Two eggs however allow you to make the crepes a bit thinner, softer, and more flexible when rolling or folding – more similar to classic French crepes.
Ghee or butter for cooking Not needed if using a non-stick pan.
How to make easy protein oatmeal crepes
Making these protein crepes is a fun and quick process. You can easily make them in the morning for breakfast or as a post-workout treat. Blending all ingredients in a high-speed blender significantly shortens the time of batter preparation.
- Blend all ingredients in the high-speed blender for 20-30 seconds.
- Butter the pan and preheat it on low-medium heat.
- Hold the pan up away from the heat. Pour the minimum amount of the batter, just enough to cover the pan – appx. 1/4 cup scoop, on the pan. Tilt the pan in a circular motion to make sure the batter gets to the edges and is evenly thick.
- Cook for about 1 minute until the crepe is no longer liquidy on top and gets light brown on the bottom. Using a spatula, flip the crepe and cook it for up to a minute on the other side. Remove from the pan and repeat with the remaining batter. The recipe should provide about 6 crepes.
- Serve with jam, whipped cream sprinkled with berries, or skyr to enhance the protein intake.
- Store cooked crepes in a refrigerator for up to 3 days. I do not recommend storing the batter, as the oats will soak up a lot of liquid and make the butter too thick to pour and make crepes.
ONE SERVING TIP This recipe yields 2 servings (6 crepes) but it can be easily downscaled to one serving (3 crepes) by cutting all ingredients in half, or upscaled to more servings.
Other high protein breakfast recipes you might like
Easy Protein Oatmeal Crepes in Blender (22g of protein, gluten-free, sugar-free)
Ingredients
- 1/2 cup (50g) quick oats
- 1/4 cup (30g) whey protein powder I used vanilla-flavored protein sweetened with stevia.
- 2/3 cup (150ml) milk Plan-based or dairy. I usually use oat milk.
- 2 eggs large
For the cooking on the pan
- 1 tsp ghee or butter Optional if using a non-stick pan.
Instructions
- Blend all ingredients in the high-speed blender for 20-30 seconds or until smooth.
- Butter the pan and preheat it on low-medium heat.
- Hold the pan up away from the heat. Pour the minimum amount of the batter, just enough to cover the pan (appx. 1/4 cup), on the pan. Tilt the pan in a circular motion to make sure the batter gets to the edges and is evenly thick.
- Cook for about 1 minute until the crepe is no longer liquidy on top and gets light brown on the bottom. Using a spatula, flip the crepe and cook it for up to a minute on the other side. Remove from the pan and repeat with the remaining batter. If needed, butter the pan between each crepe.Note: Usually, the second side of the crepe is cooked quicker.
- Serve with jam or whipped cream sprinkled with berries.