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Home » Blog » Prepare » Meal Prep » Meal Prep Almond Flour Pancakes {GF, Low Carb, Paleo, Low Cal}

Meal Prep Almond Flour Pancakes {GF, Low Carb, Paleo, Low Cal}

Published: Aug 19, 2017 · Modified: Aug 15, 2020 by Megan

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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. Low Carb + Paleo + Gluten Free + Low Calorie 

Meal Prep Almond Flour Pancakes! Made with 6 ingredients, these hearty pancakes have no added sugar, are low carb, high protein & delicious! Keep them in the refrigerator or freezer for an easy meal prep breakfast. Paleo + Gluten Free + Low Calorie

Hi Friends! Happy Saturday! I'm sure you're surprised to see me here on the weekend. I mentioned to my newsletter subscribers a few weeks ago that I'm starting a new thing here on the blog. Meal Prep Saturday! YEAH!!!

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 with to inspire you to do the same.

Click here to pin this recipe!

Meal Prep Almond Flour Pancakes! Made with 6 ingredients, these hearty pancakes have no added sugar, are low carb, high protein & delicious! Keep them in the refrigerator or freezer for an easy meal prep breakfast. Paleo + Gluten Free + Low Calorie

To get started, you'll need to pick up some meal prep containers. I love these containers for prepping and 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 these protein pancakes 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!

Meal Prep Almond Flour Pancakes! Made with 6 ingredients, these hearty pancakes have no added sugar, are low carb, high protein & delicious! Keep them in the refrigerator or freezer for an easy meal prep breakfast. Paleo + Gluten Free + Low Calorie

So here ya go! Meal Prep Almond Flour Pancakes! Made with 6 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, and YES YOU CAN MEAL PREP PANCAKES!

Click here to pin this recipe!

Meal Prep Almond Flour Pancakes! Made with 6 ingredients, these hearty pancakes have no added sugar, are low carb, high protein & delicious! Keep them in the refrigerator or freezer for an easy meal prep breakfast. Paleo + Gluten Free + Low Calorie

Meal Prep Almond Flour Pancakes

Megan Olson
Meal Prep Almond Flour Pancakes! Made with 6 ingredients, these hearty pancakes have no added sugar, are low carb, high protein & delicious! Keep them in the refrigerator or freezer for an easy meal prep breakfast. Paleo + Gluten Free + Low Calorie 
4.34 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Breakfast, Meal Prep
Cuisine American, Breakfast
Servings 12 pancakes
Calories 101 kcal

Ingredients
 
 

  • 6 eggs room temperature
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1/4 cup unsweetened almond milk
  • 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.
  • My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
  • If you love this recipe, check out my low calorie cookbook for more delicious recipes and weight loss tips!

Nutrition

Serving: 1pancakeCalories: 101kcalCarbohydrates: 2.8gProtein: 5.4gFat: 7.5gSaturated Fat: 1.1gCholesterol: 93.4mgSodium: 38.9mgFiber: 1.4gSugar: 0.4g
Tried this Recipe? Let me know!Let us know how it was!

What I Used For The Recipe
    

Meal Prep Almond Flour Pancakes! Made with 6 ingredients, these hearty pancakes have no added sugar, are low carb, high protein & delicious! Keep them in the refrigerator or freezer for an easy meal prep breakfast. Paleo + Gluten Free + Low Calorie 

Meal Prep Almond Flour Pancakes! Made with 6 ingredients, these hearty pancakes have no added sugar, are low carb, high protein & delicious! Keep them in the refrigerator or freezer for an easy meal prep breakfast. Low Carb + Paleo + Gluten Free + Low Calorie 

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.

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    Recipe Rating




  1. Matt says

    March 06, 2022 at 1:38 pm

    These were the best pancakes. We recently tried almond flour and these were a winner!

    Reply
  2. Rebecca says

    February 02, 2020 at 4:22 pm

    Hello, this recipe looks amazing! Can I use coconut milk instead of almond milk please?

    Reply
    • Megan says

      February 03, 2020 at 7:12 am

      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!

      Reply
  3. rhonda says

    October 08, 2019 at 2:34 pm

    what can i sub for coconut flour?? i have an allergy..would oat or quinoa flour work??

    Reply
    • Megan says

      October 08, 2019 at 2:36 pm

      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.

      Reply
  4. Kagamin says

    July 10, 2019 at 9:51 pm

    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

    Reply
    • Megan says

      July 11, 2019 at 8:52 am

      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?

      Reply
  5. Theresa A Baran-Weller says

    June 23, 2019 at 1:29 pm

    Pancakes we're tasty, but very very dry.

    Reply
    • Megan says

      June 23, 2019 at 1:35 pm

      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.

      Reply
  6. Maria says

    April 17, 2018 at 11:26 am

    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.

    Reply
    • Megan says

      April 17, 2018 at 11:32 am

      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.

      Reply
  7. Rhonda says

    April 15, 2018 at 10:27 am

    I’m allergic to coconut flour! Can I just use ALL almond flour??

    Reply
    • Megan says

      April 15, 2018 at 1:49 pm

      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.

      Reply
    • Joe says

      November 11, 2018 at 9:56 pm

      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!

      Reply
      • Megan says

        November 12, 2018 at 8:05 am

        Great tip Joe! I'm sure this will help many others.

        Reply
  8. Victoria says

    February 22, 2018 at 6:23 am

    I followed ur recipe exactly and only got 6 pancakes..nowhere near 12. I think thats why the below comments are so confused.

    Reply
    • Megan says

      February 22, 2018 at 7:08 am

      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.

      Reply
  9. Mayra says

    February 20, 2018 at 10:21 am

    Can you add protein powder to this recipe?

    Reply
    • Megan says

      February 20, 2018 at 12:41 pm

      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.

      Reply
  10. Kelli @ Hungry Hobby says

    August 22, 2017 at 8:04 am

    Meal Prep MADDNESS

    Reply
    • Megan says

      August 22, 2017 at 5:19 pm

      It's all about the planning.

      Reply

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Meet Megan

Megan is a nutrition practitioner, author of the Low Calorie Cookbook and podcast host of the Dish On Ditching Diets. Megan helps women over 35 lose weight after losing 80 pounds herself. Here you get low calorie recipes for weight loss that balance hormones. Learn more about my weight loss programs HERE!

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