pancake meal prep breakfast idea

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


1 cup coconut flour

8 large eggs

¼ cup coconut oil, melted

Toppings, as desired

Almond Butter

Maple Syrup


Yes, You CAN Meal Prep Pancakes!

Yes, You CAN Meal Prep Pancakes!


Yes, You CAN Meal Prep Pancakes!

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!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Breakfast
Cuisine: American
Keyword: Meal Prep
Servings: 4 meal preps
Calories: 375kcal
Author: Meal Prep on Fleek


  • 1 cup coconut flour
  • 8 large eggs
  • ¼ cup Coconut Oil melted
  • 1 ½ 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.

Toppings, optional

  • Almond Butter
  • strawberries
  • maple syrup


  • Combine all pancake ingredients
  • In 2-3 tbs size servings, cook batter in an oiled skillet over medium heat
  • Repeat until all batter is gone
  • Evenly divide between containers with diced strawberries
  • Top with almond butter and maple syrup the morning you plan to enjoy!



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.
WW Smart Points= Green:15 Blue:11 Purple:11


Serving: 1meal | Calories: 375kcal | Carbohydrates: 17g | Protein: 16g | Fat: 27g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!



    1. Thanks, Jordan. We didn't calculate the calories for this recipe, however, you can easily add them to your fitness/nutritional tracker to get them!

  1. 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.

    1. 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.

      1. Hi Jessica - We are sorry the recipe didn't work out for you. Per the recipe notes you can add additional coconut oil if your batter is too dry.

  2. 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.

    1. 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!

    1. Hi Krystal -

      Yes, we put them into the meal prep containers and keep them in the fridge. Just make sure
      to put any toppings on the side so that they do not get soggy!

  3. 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.

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

  5. 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 🙂

  6. 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! 🙂

  7. Hi! I put this recipe into MyFitnessPal and it comes out to a total of 1532 calories, or 383 calories per serving. To break it down, each serving is: 17C, 28F, 17P. I hope this helps someone 🙂

  8. Awful recipe. Tried 4 different types of coconut flour and varied milk and oil after reading comments. Basically got an egg bread type thing every time. Nothing like pancakes. Really disappointed and a huge waste of eggs.

  9. 1 star
    I appreciate that time was put into coming up with this recipe, and that it uses so few ingredients, however, the end product was disappointing for me, especially after buying all these ingredients I had never used before. I doubled the recipe, followed the directions (oiled the pan with coconut oil) and added almond milk to the batter as needed to make the chunks disappear. I then got about halfway through before the batter got lumpy again. Added more almond milk. Now it was thin batter with chunks in it and I had to put it in the organics recycling bin because it would NOT cook well. Even if it hadn't had the chunks in it, the end result tastes like the creme puffs I made with my friend in 6th grade home-ec where we forgot to count the eggs we put in and accidentally ended up putting in 24. Which means, it tastes too much like egg and the coconut adds a strange flavor to the egg.

  10. This sounds fantastic! I have a hubby who is deathly allergic to all things coconut! ;( So... what options can I use in place of the flour and oil in this recipe?

    1. Hi Brenda,

      Unfortunately, coconut flour is one of those flours that can't be subbed with something else.

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