No, banana pancakes aren’t just for Sunday mornings!
They can also be for Sunday meal prep.
Out of all the pancakes I’ve attempted for prep, these vegan ones are the best.
What you need to know about this vegan pancake recipe:
The original recipe for these aren’t gluten-free, but you can easily make them with your favorite gluten-free flour if needed.
And if you don’t have coconut oil, you can absolutely use regular butter, vegan butter or vegetable oil instead.
I included chocolate chips and banana slices in these, but you can go nuts… literally. Throw some nuts in there! Walnuts would be amazing.
Seriously, add whatever you want. Apple, mango, strawberries, blueberries, pineapple, kiwi? It’s all fair game.
How to reheat pancakes:
Pancakes are amazing for meal prep because you can reheat them with ANY method, or eat them cold, and not go wrong.
Oven? Toaster oven? Microwave? Stove? It all works.
I used a microwave for these babies. I let the strawberries get warm and mushy, and it almost turned into a lovely strawberry sauce! Why not?
How many pancakes should you put in your containers?
I put three fairly small pancakes in each of my containers and that was plenty of breakfast for me. I expected to get hungrier earlier than normal after eating them, but I didn’t!
How many pancakes you put in your containers depends on a couple things: how much food you need to feel full and how big you make them!
By the way, you can EASILY double this recipe to make pancakes for you and your partner or prep breakfast for your kiddos.
If you end up making this, I’d love to see it on the gram! Shoot me a photo via direct message on Instagram to show me your delicious work.
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