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!
Why Coconut Flour
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 absorbency 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.
Meal Prep Pancake Options
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.
Meal Prep Pancake Ingredients
Pancakes
- 1 cup coconut flour
- 8 large eggs
- ¼ cup coconut oil, melted
- Toppings, as desired
- Almond Butter
- Maple Syrup
- Strawberries
How to Freeze
Cool the Pancakes Completely: After cooking your pancakes, let them cool completely on a wire rack. This prevents moisture from being trapped inside when they are frozen, which can cause ice crystals and make the pancakes soggy when reheated.
Prepare for Freezing:
- Single Layer: Lay the cooled pancakes in a single layer on a baking sheet or large plate. This step is crucial to prevent them from sticking together.
- Flash Freeze: Place the baking sheet or plate with the pancakes in the freezer for about 30 minutes to an hour. Flash freezing the pancakes helps them hold their shape and makes it easier to store them.
How to Store
- Stack and Separate: Once the pancakes are firm, you can stack them together. Place a small piece of parchment paper or wax paper between each pancake to prevent them from sticking together.
- Transfer to a Bag: Place the stacked pancakes into a large, resealable freezer bag. Squeeze out as much air as possible before sealing to prevent freezer burn. You can also use a freezer-safe container if you prefer.
3 Ways to Reheat:
1. Reheating Pancakes in the Microwave
This is my preferred method for reheating pancakes. It’s quick, easy, and perfect for reheating a small number of pancakes. Here’s how you can do it:
- Place 1 to 5 frozen pancakes on a microwave-safe plate.
- Microwave about 20 seconds for 1 pancake, and about 60 seconds for 5 pancakes. The time will vary depending on the wattage of your microwave, so you might need to adjust slightly.
- There’s no need to cover the plate with plastic wrap; the pancakes will turn out soft and fluffy without it.
Tip: Microwaving is the fastest way to get soft, fluffy pancakes. Just be careful not to overheat, as this can make the pancakes rubbery.
2. Reheating Pancakes in the Oven
If you’re reheating a larger number of pancakes, or you prefer a more even heat, the oven is a great choice. Here’s how to do it:
- Preheat your oven to 350ºF.
- You can either place the desired number of frozen pancakes into a foil packet or lay them in a flat layer on a sheet pan, then cover the pan tightly with foil.
- Ensure the pancakes are completely encased in foil to prevent them from drying out.
- Bake for about 10 minutes, or until the pancakes are warm and soft.
Tip: Using the oven is a great method when you’re reheating pancakes for a group. There’s no need to pre-brush the pancakes with butter; they will stay moist as long as they are covered.
3. Reheating Pancakes in the Toaster
While this isn’t the best method for reheating pancakes, it does work if you’re in a pinch or prefer a slightly crispier edge:
- Place one pancake in each slot of your toaster.
- Set the toaster to a low setting and toast until the pancakes are heated through. Keep an eye on them to prevent over-crisping.
Tip: The toaster is best for single servings and if you don’t mind a little crispness on the outside. Just be careful not to leave them in too long, as they can become overly crispy.
Ingredients
- 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
Instructions
- 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!
Jordan Newsome says
This is awesome! Any idea on the calories?
Sarah Kesseli says
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!
Adrienne C says
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.
Sarah Kesseli says
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 says
I also had a crumbly batter and they turned out terrible. I had Bob's Red Mill coconut flour.
Sarah Kesseli says
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.
Janet says
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.
Sarah Kesseli says
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!
Krystal R says
Hi! How do you store the meal prepped pancakes? In the fridge for the week?
Sarah Kesseli says
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!
Taylor says
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.
A says
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.
Erik says
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 🙂
Meal Prep on Fleek says
Thank you so much for the feedback Erik! Have an amazing week
Whitney says
I just tried this for the first time and it worked wonderfully! Thank you for sharing!
Meal Prep on Fleek says
Yay!! That's great to hear. Have an amazing week Whitney
Lisa P says
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! 🙂
Meal Prep on Fleek says
Woo hoo!! Glad you liked it Lisa! We totally add fresh berries to our pancakes too. Great choice!
Liz says
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 🙂
Josephine says
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.
Sarah Kesseli says
Hi Josephine, did you use a food scale to weight your dry ingredients?
Elise says
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.
Alex says
How many pancakes are in one serving?
Sarah Kesseli says
Hi Alex, That will depend on how big or small you decide to make the pancakes.
Brenda says
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?
Sarah Kesseli says
Hi Brenda,
Unfortunately, coconut flour is one of those flours that can't be subbed with something else.
J says
Seems like a solid recipe but how long do they last in The fridge?
Sarah Kesseli says
They will last 4 days!