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
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.
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!
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!
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Meal Prep Almond Flour Pancakes
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
Ingredients
- 6 eggs room temperature
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/4 cup unsweetened almond milk
- 1/2 tsp 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.
Recipe 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 nutrition clients.
Recipe Video
Custom Meal Plans
Work with Megan to develop a custom macro or standard meal plan to reach your goals.
What I Used For The Recipe
Meal Prep MADDNESS
It’s all about the planning.
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.
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.
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.
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.
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.
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?