Cinnamon Roll Crepes

I was craving cinnamon rolls the other day (honestly, when I am I NOT craving cinnamon rolls?), so I decided to create my own version of them, the healthy way! They came out quite delish! Fluffy, filling, and flavorful - I've hit the cinnamon roll trifecta! Filled with a maple yogurt creme and topped with Rawmio Almond Silk (100% VEGAN!) and sugar-free maple syrup, there is no way you can go wrong with this breakfast.

Ingredients:

Cinnamon Roll Crepes:

• 1/4 cup oat flour
• 1 tbsp flax meal 
• 1/2 cup liquid egg whites
• 1 tbsp pumpkin puree (or Greek yogurt)
• 2 tbsp maple syrup
• 1/2 tsp cinnamon
• 1/2 tsp baking powder

Maple Greek yogurt:

• 1 (6oz) container plain Greek yogurt
• 2 tbsp maple syrup

Optional toppings:

• Rawmio Almond Silk vegan spread 

Directions:

1. Combine oat flour, flax meal, cinnamon, and baking powder in a small bowl. Mix until ingredients are evenly distributed.
2. Add pumpkin, maple syrup, and egg whites into bowl with dry ingredients. Stir until all ingredients are well combined and batter is smooth (it will be liquidy).
3. Warm up a small, non-stick pan over medium heat for about 1 minute. Coat pan with cooking spray.
4. Pour half the batter onto pan. Decrease heat to medium-low power and let batter sit until bubbles begin to form in the center and edges become firm. Flip crepe and let cook on the other side for about 1 minute. Remove onto a plate.
5. Repeat step 4 for other half of batter.
6. Once both crepes are finished, place a dollop of maple Greek yogurt on each and roll up crepes. Top with desired toppings. Cut each in half, creating 4 crepes. 
7. Enjoy yourself some beauty-full crepes!