Meal Prep Pumpkin Protein Pancakes

Meal Prep Pumpkin Protein Pancakes! Fluffy, fall flavored pancakes with nearly 6 grams of protein each. EASY to prep in advance or freeze for a quick, healthy and balanced breakfast. Gluten Free + Low Calorie

Since you guys loved the last meal prep almond flour pancakes, I’m back with a fall inspired one that I just know will tickle your belly. Let me just say, these pancakes have been a lifesaver. My mornings have gotten busier lately for a variety of reasons and having healthy breakfast prepped in advance like one makes it easier to start my day in a healthy way.

These Meal Prep Pumpkin Protein Pancakes are sneaky delicious. Inspired by the original recipe, it’s a goodie that I just couldn’t help but share again! I say they’re sneaky because you wouldn’t know by tasting them that anything but cinnamon and flour were in them. Contrary to that, no flour is used and they’re loaded with protein. As for the pumpkin, it doesn’t have a strong flavor so easy to slip a plate by a picky eater and be entertained as they mindlessly eat what they think are regular pancakes.

Here’s a tip. I make a double batch of these pancakes. That way I have breakfast for half the month covered. I meal prep one batch then freeze the other. They hold up very well in the freezer! I take mine  out a day or two before meal prepping and they defrost as if they’re brand new. EASY peasy!

Enjoy your Saturday. I’m off to Meal Prep Pumpkin Protein Pancakes!

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Meal Prep Pumpkin Protein Pancakes

Meal Prep Pumpkin Protein Pancakes! Fluffy, fall flavored pancakes with nearly 6 grams of protein each. EASY to prep in advance or freeze for a quick, healthy & balanced breakfast. Gluten Free + Low Calorie

Author Megan @ Skinny Fitalicious

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6 meal preps

Calories 317 kcal

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Ingredients

• Pumpkin Protein Pancakes
• 1/2 cup fresh berries
• 2 tbsp pumpkin seeds raw and shelled

Instructions

1. Prepare the pancakes according to the pumpkin protein pancake instructions.
2. Let the pancakes cool completely before placing 3 pancakes in meal prep containers. Pancakes can also be frozen up to 1 month. Take them out of the freezer 2 days before eating to thaw if frozen.
3. Add berries and raw pumpkin seeds to the container with the pancakes.
4. I like to melt nut butter and drizzle it over the pancakes or you can use maple syrup.

Recipe Notes

Pancake recipe makes enough for 6 meal prep containers.
Serving size is for 1 meal prep container (not including maple syrup).
My shop has more products similar to those used for this recipe and that recommend to my nutrition clients.

 

 

Course Breakfast, Meal Prep

Keyword cottage cheese, gluten free, low calorie, meal prep, oats, pancake, protein, pumpkin

Nutrition facts per serving (1pancake)

Calories 317 kcal

Fat 10.7 g

Saturated Fat 2 g

Trans Fat 0 g

Polyunsaturated Fat 8.7 g

Monounsaturated Fat 0 g

Cholesterol 6.7 mg

Sodium 364.1 mg

Potassium 0 mg

Carbohydrates 34.4 g

Fiber 6.9 g

Sugar 8.2 g

Protein 23.9 g

Vitamin A 0 %

Vitamin C 0 %

Calcium 0 %

Iron 0 %

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What I Used For The Recipe

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.