In a blender or medium mixing bowl, combine egg whites, protein powder, almond milk, salt, and cinnamon.

Process or whisk vigorously until the protein powder is fully dissolved and the mixture is smooth without lumps.

Heat a 10-inch non-stick skillet over medium-low heat and lightly coat with coconut oil.

Pour approximately 1/4 cup of the batter into the center of the skillet, immediately tilting and rotating the pan to spread the batter into a thin, even circle.

Cook for 60 to 90 seconds until the edges start to lift and the top surface is set.

Carefully flip the crepe using a wide spatula and cook the second side for an additional 30 seconds.

Slide the crepe onto a plate and repeat the process with the remaining batter.

Serve warm with desired high-protein fillings or sugar-free toppings.