My Clean Eating Healthy Pancake Recipe for Meal Prep is a perfect way to satisfy your craving for a sweetened breakfast in a hurry. A delightful combination of oats, cottage cheese, and almond milk make this a perfect light and fluffy pancake to make in batches and store for future breakfasts.

Clean Eating Healthy Pancake Recipe for Meal Prep

I’ve had this recipe done FOREVER because I’ve been making these almost every single week for Scott. These pancakes are perfect to make in advance during your weekly meal prep. We store them in the refrigerator and take out a few each time we want to eat them. You can heat them back up or enjoy them cold!

Toppings for a Healthy Pancake Recipe

One of the best parts of having pancakes is the variety of ways you can top them. Of course, I am always a fan of fresh berries (these are actually really good plain too!), but there are so many delicious options that are still healthy. If you are inclined, a small amount of pure maple syrup or honey can be a great sweet option for the top of your pancakes. Other toppings are listed below, but feel free to use your imagination to create the ideal pancake breakfast.

Fresh strawberries, blueberries, blackberries, or raspberries
Mascerated berries in a simple stevia-sweetened fruit syrup
Sliced bananas with a sprinkle of cinnamon or drizzle of honey (Our Honey Glazed Bananas would be perfect for this!)
A spoon of peanut butter spread across the top
Almond butter or sunflower butter spread over the pancakes for those who have nut allergies
Shaved dark chocolate

How to Store Meal Prep Pancakes

When you make large batches of these pancakes, they are perfect for storing to use throughout the week. I keep them up to 5 days in the refrigerator wrapped in a paper towel or cloth in an airtight container. If you are making an even larger batch, you can also freeze them for future use.

The best way to freeze pancakes is to place a small piece of wax paper or parchment paper between each pancake. This makes it easier to separate them as you need to pop them in the oven or microwave to heat through for breakfast.

Tip: I have made them a bit thicker and popped frozen ones into the toaster to heat through much like you would a frozen waffle.

More Breakfast Recipes

While I love these pancakes, sometimes you just need a little something different. That’s why I love making Chocolate Peanut Butter Mason Jar Overnight Oats or even Peanut Butter Granola Bites as a different, but still easy to grab breakfast. Making meals in advance saves so much time during the week. I suggest making a large list of your favorite recipes and cycle through them to prevent boredom while following a clean eating lifestyle. Get more information on food prep by reading our Ultimate Guide to Meal Prep: A Step-By-Step Guide.

If you prefer savory foods for breakfast, make sure to check out my tutorial for how to make the perfect omelet.

This was originally published on October 9, 2016, and updated May 6, 2019.

Clean Eating Food Prep Pancakes

Author: Whitney Carlson
Total Time: 10 minutes
Yield: 14 1x

Print Recipe

Description

Ingredients

Scale

2 cups Oat Flour
1/2 cup 2% Cottage Cheese
3/4 cup Liquid Egg Whites
1 cup Unsweetened Almond Milk
4 oz Organic Unsweetened Applesauce
1 Tbsp Coconut Oil, melted
1/4 cup Stevia in the Raw
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder

Cook Mode Prevent your screen from going dark

Instructions

Combine dry ingredients into a large bowl. Add wet ingredients. Stir to combine.
Spray or coat griddle with coconut oil to prevent sticking.
Scoop batter onto warm griddle in 1/4 cup increments.
Cook until browned, about 2 minutes. Flip to cook the opposite side.
Top with fruit, pure maple syrup, or enjoy them plain

Notes

2 WW FreeStyle SmartPoints per pancake

Gluten Free

Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American