Yes, You CAN Meal Prep Pancakes!

Yes, You CAN Meal Prep Pancakes!

Didn’t think you’d ever see pancakes represented in our meal prep recipes? Honestly there was a time when we didn’t think so either, but these Meal Prep Pancakes are a dream and we’re obsessed! Want pancakes today, and tomorrow, and maybe again on the weekend, and maybe also next Monday when you’ve got a case of the weekday blues? No problem at all. Make these Meal Prep Pancakes once and enjoy them for as long as they’ll last. And yes, they freeze well!

Every breakfast is an opportunity. An opportunity for jump-starting your metabolism, an opportunity for giving your body the fuel it needs to stay focused and get through the morning, an opportunity for a meal prep recipe, and an opportunity for pancakes. These Meal Prep Pancakes are loaded with fiber and healthy fats to keep you fuller and energized longer, and are both paleo and gluten free. And most importantly they’re just plain delicious!

Yes, You CAN Meal Prep Pancakes!

We think coconut flour is one of the most exciting additions to the grain-free baking flour list! It adds a nice boost of protein to any baking base, and is suitable for any diet other than those with tree nut allergies. Coconut flour is typically denser than most baking flours, especially if you’re used to baking with traditional wheat and grain flours. Know that the absorbancy of this product varies by brand, and a different texture does not necessarily mean a poor coconut flour. Variations in texture might simply require a bit of recipe adaptation. We like using Bob’s Red Mill brand coconut flour, but if you use another brand and end up with a mixture that is too dry, know that you can always just add a bit more oil.

 

Yes, You CAN Meal Prep Pancakes!

One of our favorite things about these Meal Prep Pancakes is that they make a perfect base for anything you might want to add to your breakfast. We love ours with strawberries and a delicious protein boost of almond butter, but they also stand up well to a hearty pour of maple syrup. Yum! Whatever your preferred toppings, we have no doubt this will end up being a new go-to in your breakfast meal prep recipes.

Yes, You CAN Meal Prep Pancakes!

Yes, You CAN Meal Prep Pancakes!

Meal Prep Pancake Ingredients

Pancakes

1 cup Bob’s Red Mill coconut flour

8 large eggs

1/4 cup coconut oil, melted

Toppings, as desired

Almond Butter

Maple Syrup

Strawberries

Yes, You CAN Meal Prep Pancakes!

Yes, You CAN Meal Prep Pancakes!

References:

https://nourishedkitchen.com/baking-with-coconut-flour/


Print Recipe
Yes, You CAN Meal Prep Pancakes!
Yes, You CAN Meal Prep Pancakes! Didn’t think you could meal prep pancakes? Well, we are here to show you that you can! This quick, paleo friendly meal is loaded with fiber and healthy fats to keep you going all morning long!
Yes, You CAN Meal Prep Pancakes!
Votes: 7
Rating: 4.57
You:
Rate this recipe!
Course Breakfast
Cuisine American
Keyword Meal Prep
Prep Time 10 minutes
Cook Time 10 - 15 minutes
Servings
meal preps
Ingredients
  • 1 cup coconut flour
  • 8 large eggs
  • 1/4 cup Coconut Oil melted
  • 1 1/2 cups almond milk *some readers have found that they needed to add up to 1.5 cups milk to get the best results. Please note that we have not tested this.
Course Breakfast
Cuisine American
Keyword Meal Prep
Prep Time 10 minutes
Cook Time 10 - 15 minutes
Servings
meal preps
Ingredients
  • 1 cup coconut flour
  • 8 large eggs
  • 1/4 cup Coconut Oil melted
  • 1 1/2 cups almond milk *some readers have found that they needed to add up to 1.5 cups milk to get the best results. Please note that we have not tested this.
Yes, You CAN Meal Prep Pancakes!
Votes: 7
Rating: 4.57
You:
Rate this recipe!
Instructions
  1. Combine all pancake ingredients
  2. In 2-3 tbs size servings, cook batter in an oiled skillet over medium heat
  3. Repeat until all batter is gone
  4. Evenly divide between containers with diced strawberries
  5. Top with almond butter and maple syrup the morning you plan to enjoy!
Recipe Notes

Nutrition For 1 out of 4 pancake containers (without optional toppings)

17g Carbs, 16g Protein, 27g Fat, 375 Calories

*Please note that the absorbancy of coconut flour can vary by brand. If your mixture is too dry you can add additional oil. Allow batter to sit for 3-4 minutes before cooking.

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About the Author

Sarah Kesseli
Sarah Kesseli is a Certified Eating Psychology & Intuitive Eating Counselor at www.sarahkesseli.com She spent the first eight years of her career working in the fitness industry before making the jump into the food, ‘mood’ and nutrition side of the wellness world. Sarah also creates healthy and simple recipes on her website Ingredients Of A Fit Chick as well as for a few well-known, industry leading companies. In her free time, Sarah loves to attend yoga classes, hike, read and spend time at the beach.

18 Comments on "Yes, You CAN Meal Prep Pancakes!"

  1. This is awesome! Any idea on the calories?

  2. Someone needs to check the ingredient quantities and possible missing ingredients. Followed the directions to a T and I ended up with a pile of crumbled cake, before cooking. I was able to get somewhat of a thinner batter which still resembled mashed potatoes after adding heavy cream, milk, vanilla and even water.

    • Hi Adrienne – We are sorry the recipe didn’t work out for you. Coconut flour is a very tricky ingredient and can vary in absorbancy by brand. It sounds like you needed to add additional coconut oil if you batter was crumbly.

    • Jessica Lietzke | September 29, 2017 at 5:41 am | Reply

      I also had a crumbly batter and they turned out terrible. I had Bob’s Red Mill coconut flour.

  3. To those for whom this recipe failed, I have to say that almond flour performs better (and, in my humble opinion, tastes better) than coconut flour and doesn’t require nearly so many eggs. It’s a drag to “try” a recipe that crumbles when you just used nearly an entire carton of eggs – yikes! There are recipes out there that use a combination of coconut flour and almond flour and I’ve found those work well too. I’m not condemning this recipe, but just feel the pain of those who’ve tried it with undesirable results.

    • Hi Janet –

      We appreciate your help on the recipe! We have tested and tested this again and had many people make it successfully. As noted, the oil should be adjusted as needed to form a batter. Coconut flour varies greatly by brand. If you have a recipe that you love featuring both almond and coconut flours, please feel free to share with us! We would love to give it a try!

  4. Hi! How do you store the meal prepped pancakes? In the fridge for the week?

  5. If your adding cold eggs to melted oil it will seize right away. That may be the problem everyone is having? I have not made these yet but assume the oil would have to remain liquid to incorporate into the batter smoothly.

  6. If your recipe failed (like mine did), you can save it by adding 1.5 cups of almond milk…it did the trick and the pancakes came out awesome.

  7. Great recipe I’m using for months.
    Just a few changes:
    Instead of coconut flour try oat flakes and a bit backing powder. Instead of almond milk try soy bean milk 🙂
    If it needs some sweetness try adding raw cane sugar to the mixture.
    Greetings from Germany and good work as usually Sarah 🙂

  8. I just tried this for the first time and it worked wonderfully! Thank you for sharing!

  9. This was so easy and they came out perfect, I used Bob’s Red Mill Coconut Flour, fresh farm eggs (so not refrigerated), and I did use about a cup of almond milk. I also added a few fresh blueberries! 🙂

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