In a medium bowl, whisk together the oat flour, vanilla whey protein powder, liquid egg whites, unsweetened almond milk, and vanilla extract until you have a smooth, lump-free batter.

In a separate small bowl, combine the melted coconut oil, ground cinnamon, and granulated stevia or erythritol. Mix until fully combined.

Lightly spray a non-stick skillet with cooking spray and set it over medium heat. Allow the skillet to heat for about 2 minutes until it’s hot but not smoking.

Pour approximately 0.25 cup of the batter into the hot skillet and immediately tilt the pan in a circular motion. Cook for about 60-90 seconds, or until the edges start to pull away.

Drizzle about a teaspoon of the cinnamon swirl mixture in a spiral pattern over the crepe when the edges turn golden.

Carefully flip the crepe using a spatula. Cook for another 30-45 seconds until the second side is lightly golden.

In a small bowl, whisk together the plain non-fat Greek yogurt, softened light cream cheese, and vanilla protein powder until smooth and creamy.

Roll or fold each crepe and drizzle generously with the creamy glaze just before serving.