Meal Prep Coconut Protein Pancakes

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

These Meal Prep Coconut Protein Pancakes are fluffy and delicious. Enjoy for weekend brunch or make a big batch to heat up for easy weekday breakfasts. 

What’s better than a stack of fluffy pancakes on a lazy weekend morning? We love pancakes in the Haupert House. But why save pancakes just for the weekends? This recipe for Meal Prep Coconut Protein Pancakes is one that we love to make a big batch of, and then have on hand to reheat during the week. Top with fresh berries, maybe a dollop of almond butter, and maple syrup – ahh, so good! 

There is no sugar in the batter recipe, so you can choose how to sweeten them with your toppings. There are quite a few eggs in the recipe, eight to be exact, which make these cakes extra fluffy. 

Get creative and add almond or vanilla extract, maybe toss some blueberries or chopped banana into the batter… or if you’re feeling decadent, a few chocolate chips

We hope you love this recipe as much as we do – enjoy! 

Ingredients in Meal Prep Coconut Protein Pancakes

  • coconut oil 
  • coconut flour
  • vanilla protein powder 
  • eggs
  • avocado oil 
  • fresh berries (optional) 
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Meal Prep Coconut Protein Pancakes

  • Author: Tina Haupert
  • Yield: 3 servings 1x
  • Category: Breakfast
  • Method: Stovetop


These Meal Prep Coconut Protein Pancakes are fluffy and delicious. Enjoy for weekend brunch or make a big batch to heat up for easy weekday breakfasts. 




  1. In a medium bowl, combine the coconut flour, eggs, and avocado oil. Mix well. (The batter will be thicker than regular pancake batter.)
  2. Melt the coconut oil in a large skillet over medium heat.
  3. Scoop out 1/4 cup servings of the batter and form it into small balls. Drop them into the pan and press down gently to form pancakes. 
  4. Cook for 2 to 3 minutes per side and gently flip. 
  5. Remove from skillet and top with fresh berries, maple syrup, and any other toppings you’d like!

Keywords: protein pancakes

If you want more delicious and easy macro-friendly recipes, check out my book, The Everything Macro Diet Cookbook. It includes 300 recipes for every meal and sample meal plans to make shopping and meal prep easier than ever!

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