It’s that time again meal peppers! It’s Monday and this week I’m showcasing some awesome [protein] pancake meal prep. If you’ve never prepped pancakes before, you’re definitely missing out! Just add whatever mix-ins you like, fire up the griddle, and get to flippin.
I used berries, chocolate chips, and banana/pecans as my mix-ins but you could use whatever you love in pancakes. The ones pictured here all lasted five days in the refrigerator, but the blueberry and chocolate chip ones lasted even longer. You can see that for my strawberry and banana/pecan ones I just did big slices of fruit and dropped them on top of the already cooking pancake – which is totally fine and really easy, BUT if you want them to last longer I’d recommend cutting the fruit up into chunks and mixing it into the batter for each.
Whenever you’re ready to eat these in the morning, just pop them into the toaster on low to heat them up. Of course you can use the microwave but you won’t get that same toasty effect. You can also store these in the freezer – just line them up on a parchment lined sheet pan and pop them in the freezer until they’re solid. After that, put them in a bag or resealable container for storage…by pre-freezing them you’ll make sure they don’t end up all stuck to each other.
I made these using the protein pancake recipe from my Pancake Breakfast Sandwich Griddler. You could use that or another one of my protein pancake recipes as a base OR you could go with a pre-made protein pancake mix…luckily I’ve taste tested and reviewed the top brands on the market for you. Check out my recommendations here.
Greek Yogurt Protein Pancakes
- 2/3 cup oat flour (54 grams)
- 2 scoops Jay Robb’s Vanilla Whey Protein (60 grams)
- 2 tbsp PB2 powdered peanut butter (13 grams)
- 1/2 tsp baking powder
- 1/2 cup unsweetened vanilla almond milk (4 oz)
- 6 tbsp Dannon Light and Fit Vanilla Greek Yogurt (3 oz)
- 2 egg whites
- 1/2 tsp vanilla extract
- Mix all dry pancake ingredients, then add wet ingredients and mix until combined. Heat a pan or griddle over medium-high heat and spray with non-stick cooking oil.
Pour pancake batter onto griddle to form 3-inch round pancakes (you may need to do it in 2 or 3 batches). Once top of pancakes begin to bubble and pop, flip and cook other side until cooked through.
Canadian Bacon Egg White Muffins
- 2 cups egg whites (16 oz)
- 2 slices Canadian bacon, chopped (34 grams)
- 2/3 cup frozen spinach, thawed (54 grams)
- 1/2 small red bell pepper, diced (55 grams)
- 1/2 tsp Flavor God Garlic Lover's Seasoning
- 1/4 tsp salt
Pre-heat oven to 400 degrees. Spray a muffin tin with non-stick cooking spray.
Divide Canadian bacon, spinach, and red pepper evenly among the 12 muffin molds. Fill the molds with egg whites until the egg whites reach about 1/4" below the top of each mold. Top with salt and seasoning.
Bake at 400 degrees for 13-16 minutes or until the egg whites are solid and cooked through.
Here are the links to the containers you see here and the silicone baking cups that I stuck the egg white muffins in to keep them separate from the berries. (These are Amazon affiliate links.)
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