In a mixing bowl, combine oat flour, maple syrup, eggs, egg whites, and a pinch of salt. Whisk vigorously until the mixture is smooth and free of lumps, about 2-3 minutes. If the batter seems too thick, add a splash of milk to achieve a pouring consistency. Set this batter aside to rest while you preheat your non-stick pan.

Heat your non-stick pan over medium heat and lightly grease it with a small amount of butter or cooking spray. Once heated, pour a small amount of the batter into the center of the pan, tilting the pan quickly to swirl the batter around evenly and cover the base. Cook for about 2-3 minutes, until the edges lift and the bottom turns a light golden brown, then carefully flip and cook for another 1-2 minutes until golden. Repeat with the remaining batter.

While the crepes are cooking, prepare the creamy filling. In a separate bowl, mix Greek yogurt, your choice of granular sweetener, and a generous sprinkle of ground cinnamon. Stir until the mixture is fully combined and smooth, which should take about 1-2 minutes.

Take one cooked crepe and place it on a plate. Spoon a generous amount of the prepared yogurt filling down the center of the crepe. Roll or fold the crepe gently to enclose the filling. Continue this process with each crepe until all are filled.

Sprinkle the assembled Cinnamon Roll Protein Crepes with sugar-free cinnamon sugar for an extra touch of sweetness. Serve warm and enjoy!