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Meal Prep Almond Flour Pancakes! Made with 6 ingredients, these hearty pancakes have no added sugar, are low carb, high protein and delicious! Keep them in the refrigerator or freezer for an easy meal prep breakfast.
Many of you have been asking for recipes you can make, prep, freeze, etc. ahead of time, and while plenty of my recipes already fall into that category, I decided to show you just how it’s done! I’m doing that by showing you how what to pair different foods to inspire you to do the same!
Low Carb Sweet Potato Chorizo Breakfast is another yummy meal prep recipe along with Easy Overnight Oats with Protein!
To get started, you’ll need to pick up some meal prep containers. I love meal prep containers for portioning meals ahead of time. I work from Starbucks a lot so having these on hand come in handy for taking with me on the go!
For our the very first meal prep recipe, I give you Meal Prep Almond Flour Pancakes! Okay, so I know to some of you it may seem like a no brainer to meal prep pancakes but to some people not so much.
It dawned on me recently when I kept getting questions on my Low Calorie Pancakes with Cottage Cheese as to whether they could be prepped ahead of time.
I sat back, scratched my head thinking, well of course you can meal prep pancakes!?! Then I realized not everyone knows that. Obviously, because people kept asking. Silly me!
So here ya go! Meal Prep Almond Flour Pancakes! Made with six easy ingredients and NO ADDED SUGAR. Mine had plenty of flavor without adding sugar, but you can always add a smidge of honey or maple syrup to sweeten without affecting the batter.
Thick, hearty, delicious! You can’t go wrong with these meal prep pancakes!
After you make these goodies, try Low Calorie Pumpkin Waffles, Chocolate Chip Waffle Recipe and Flourless Pancakes with Greek Yogurt next!
Meal Prep Almond Flour Pancakes
Ingredients
- 6 eggs, room temperature
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/4 cup unsweetened almond milk, or milk of choice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat an electric skillet to medium heat. Spray or oil as necessary to prevent sticking.
- Whisk eggs together in a mixing bowl with milk and vanilla.
- Add almond, coconut flour (measured properly) and baking powder folding together until smooth. Do not overmix or you will get less pancakes.
- Scoop 1/4 cup of the batter onto the pan to form one pancake. Repeat for remaining batter.
- Cook 2-3 minutes then flip and cook another 2-3 minutes until golden brown on both sides. Note you may not see bubbles on the first side as the batter is thicker. Don’t wait for bubbles to flip the pancakes.
- Once cooked, transfer to a wire baking rack to cool a bit before serving. Store in the refrigerator up to 1 week or freezer 1 month.
Video
Notes
- Measure the flours properly for this recipe or you will end up with 1-2 times the amount of flour with crumbly pancakes or a strange taste. It’s very important with grain free baking to measure the right way.
- I use low sugar in all my recipes due to the insulin and hormone effect of sugar. If you prefer sweeter pancakes, add maple syrup to the batter.
- If you love this recipe, check out my low calorie cookbook for more delicious recipes and weight loss tips!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were the best pancakes. We recently tried almond flour and these were a winner!
Hello, this recipe looks amazing! Can I use coconut milk instead of almond milk please?
Yes, generally you can swap milks in recipes without affecting it. It will slightly alter the nutritional values so that’s something to be aware of!
what can i sub for coconut flour?? i have an allergy..would oat or quinoa flour work??
There is no substitution for coconut flour. Unfortunately, omitting coconut flour would require an entirely different recipe. Coconut flour can never be subbed out 1:1 in any recipe.
made this exactly to the recipe and measured the flours how you did in the video, but only made about 8 pancakes and they came out kind of dry
If they came out dry, then it was because of one of two things. First, you have to measure the flour by the spoon not by dipping the measuring cup into the flour. Second, did you use the same flour as I did? If you did not, then the results will differ. Some almond flours are denser. Also, did you use almond meal or almond flour?
Pancakes we’re tasty, but very very dry.
If the pancakes were dry, this generally means there was too much flour. Did you measure the flour by spooning it into a measuring cup or dipping the measuring cup into the flour? Or did you use a different type of flour? Different almond flours yield different results.
Hi Megan,
I just made the recipe and the pancakes taste like eggs, is that what they are supposed to taste like? I tried the recipe because I was tired of eating eggs.
Taste like eggs??? That is not at all what it’s supposed to taste like. How did you measure the flour? Really important to measure properly with grain free baking.
I’m allergic to coconut flour! Can I just use ALL almond flour??
I doubt you could replace with almond flour. You need something more absorbent which is why coconut flour is in this recipe. I would try flax meal.
If you search for coconut flour to almond flour conversion, you should be able to find that you can substitute almond flour for coconut flour at a 4:1 ratio (just to be 100% clear, that’s 1c of almond flour per 1/4c of coconut flour) PLUS add one additional egg per 1/4c of coconut flour that is substituted, plus add more liquid. This is due to the difference in absorbent properties between the two that Megan mentioned.
I just tried this recipe today making the above substitution (doubled almond milk input) and my pancakes turned out alright, but it probably didn’t turn out as well as it ought to have because I measured sloppily. Going to give it another try soon and be more diligent and consistent in my measuring. Thanks for the great recipe Megan!
Great tip Joe! I’m sure this will help many others.
I followed ur recipe exactly and only got 6 pancakes..nowhere near 12. I think thats why the below comments are so confused.
No there was different wording in the instructions previously, that’s why people were confused about the 1/4 cup of the batter making one pancake. I don’t know why you got 6 pancakes. I make this all the time and always get 12 pancakes. It could be you measured the coconut flour improperly and added too much. You have to sift coconut flour and measure right otherwise you get too much in the measuring cup which will absorb more of the batter yielding less pancakes.
Can you add protein powder to this recipe?
Hi Mayra, I haven’t tried so I don’t know. My guess is it would be really thick and chalky instead of thick and fluffy like the original recipe.
Meal Prep MADDNESS
It’s all about the planning.