Paleo Pancake Breakfast Meal Prep Bowls are a healthy idea for breakfast you can prepare ahead of time and bring with you on-the-go!
Do you meal prep breakfast?
I’m one of those people who would always prefer lunch food over breakfast. My mom used to have to get really creative to make me eat breakfast before school – all I ever wanted was Toaster Strudel.
These Paleo Pancake Breakfast Meal Prep Bowls actually get my excited for breakfast! A hot stack of pancakes covered with almond butter and berries makes the perfect indulgent breakfast without the refined sugar or flour of a regular pancake breakfast.
I like to throw in a hard boiled egg into these because they make a perfect snack for later in the day at work.
Here are some tips for making Paleo Pancake Breakfast Meal Prep Bowls:
- My favorite paleo pancake mixes are Bob’s Red Mill or Birch Benders (preparing these is as easy as just adding water!).
- Reheat the pancakes in the toaster for best results
- I recommend wrapping the pancakes in plastic wrap before placing in the container so they don’t get soggy from the fruit.
- You can use any fruit you like, fresh or frozen!
- Either eat the fruit separately, or turn it into a “jam” spread by microwaving it for 30 seconds
- Placing the almond butter in a separate small container would be a good option if you don’t want anything to touch
- Paleo pancakes can either be refrigerated or frozen! They’re the perfect make-ahead breakfast
I love how simple pre-made mixes are for making paleo pancakes. I often make a big batch on the weekends and freeze them for later!
Next time you need a creative and delicious paleo breakfast meal prep idea, give these pancake boxes a try.
Here’s a link to my food storage containers with silicone sleeves. They’re seriously the only containers I use.
- 3 servings prepared Paleo Pancakes (I use Bob's Red Mill Paleo Pancake Mix or Birch Benders)
- 3 eggs, hard boiled
- 1/5 cups mixed berries (or any fruit)
- 3 tablespoons almond butter
- Prepare Paleo pancakes according to package instructions.
- Divide pancakes, eggs, berries and almond butter amongst three glass food storage containers. I find it best to first wrap the pancakes in plastic wrap so they don't get soggy.
- Cover and refrigerate meal prep bowls until ready to eat.
- To eat, re-heat the pancakes in a toaster. Top pancakes with almond butter from the container and remove the hard boiled egg.
- Heat the berries for 30 seconds in a microwave and serve on top of pancakes.
- Peel and eat the hard boiled egg alongside the pancakes or later as a snack!
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Amount Per Serving: Calories: 273 Total Fat: 16g Sodium: 309mg Carbohydrates: 21g Fiber: 3g Sugar: 5g Protein: 12g