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High-Protein Oat & Buckwheat Crepes

A stack of golden brown, thin high-protein oat & buckwheat crepes folded on a white plate.
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Make these nutrient-dense crepes using oat and buckwheat flour for a satisfying, high-protein breakfast or light meal. This recipe uses egg whites for a protein boost.

Ingredients

Scale
  • 1/2 cup oat flour
  • 1/2 cup buckwheat flour
  • 1/2 cup liquid egg whites
  • 1 cup milk (dairy or unsweetened almond)
  • 1 scoop unflavored or vanilla protein powder (optional, for extra protein)
  • 1 tablespoon melted coconut oil or butter, plus more for cooking
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract (for sweet versions)
  • Pinch of black pepper (for savory versions)

Instructions

  1. Combine the oat flour, buckwheat flour, and salt in a medium bowl. If using protein powder, whisk it in now.
  2. In a separate bowl, whisk together the liquid egg whites, milk, melted coconut oil, and vanilla extract or pepper, depending on your preference.
  3. Pour the wet ingredients into the dry ingredients. Whisk until the batter is smooth. If the batter seems too thick, add milk one tablespoon at a time until it reaches a thin, pourable consistency, similar to heavy cream.
  4. Let the batter rest for 10 minutes. This allows the oat and buckwheat flours to fully hydrate.
  5. Heat a 6 to 8-inch non-stick skillet or crepe pan over medium heat. Lightly grease the pan with oil or butter.
  6. Pour about 1/4 cup of batter into the center of the hot pan. Immediately tilt and rotate the pan so the batter coats the bottom in a thin, even layer.
  7. Cook for 2 to 3 minutes until the edges look dry and the bottom is lightly golden brown.
  8. Carefully slide a thin spatula under the crepe and flip it. Cook the second side for 1 to 2 minutes until lightly browned.
  9. Slide the finished crepe onto a plate. Repeat with the remaining batter, lightly greasing the pan between crepes if necessary.

Notes

  • For a sweeter crepe, add 1 teaspoon of maple syrup or a few drops of stevia to the batter.
  • For savory oat buckwheat crepes, omit vanilla and add 1/4 teaspoon garlic powder to the dry mix. Fill with cottage cheese or smoked salmon.
  • These crepes hold their shape well, making them good for make ahead protein crepes. Store cooled crepes between sheets of parchment paper in the refrigerator for up to three days.

Nutrition

Find it online: https://cookingzenith.com/high-protein-oat-buckwheat-crepes/