Description
these meal prep protein pancakes are a game-changer. Packed with protein and perfect for busy individuals
Ingredients
Meal Prep Protein Pancakes: Make-Ahead Pancake Bowl
For the pancakes:
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1 cup oat flour (or use regular flour for a non-gluten-free option)
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1/2 cup vanilla protein powder
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2 large eggs
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1/2 cup almond milk (or any milk of your choice)
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1 tsp baking powder
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1/4 tsp cinnamon (optional for a hint of spice)
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1 tsp vanilla extract
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Pinch of salt
For the toppings:
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1/2 cup Greek yogurt (for extra protein)
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1/4 cup fresh berries (blueberries, strawberries, or raspberries)
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2 tbsp almond butter or peanut butter
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1–2 tbsp honey or maple syrup (for sweetness)
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Chia seeds or flaxseeds (optional for extra nutrition)
Instructions
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In a large bowl, whisk together the oat flour, protein powder, baking powder, cinnamon, and salt.
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In another bowl, beat the eggs, then add the almond milk and vanilla extract. Mix well.
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Pour the wet ingredients into the dry ingredients and stir until smooth.
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Heat a non-stick skillet or griddle over medium heat. Pour 1/4 cup of the pancake batter onto the skillet and cook until bubbles form on the surface. Flip the pancake and cook for another 1-2 minutes, until golden brown.
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Once all the pancakes are cooked, allow them to cool and then cut into bite-sized pieces.
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For meal prep, place the pancake pieces into containers. Top with Greek yogurt, fresh berries, almond butter, honey, and seeds. Store in the fridge for up to 5 days. For longer storage, freeze the pancakes and thaw them overnight before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: BREAKFAST
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake bowl (approx. 2 pancakes with toppings)
- Calories: 290
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 80mg