Blueberry Pancake Breakfast Casserole

Who can resist a warm stack of pancakes drizzled with maple syrup? Definitely not my family. They can eat what seems like endless stacks of them. When I do make them I usually keep them warm in the oven but if I’m making them for the whole family or for a big brunch and need to make several batches, they don’t don’t hold up very well. By the time they hit the table they are all limp and lukewarm. I got a really good idea for solving that problem plus for making a fun looking breakfast for the whole family or if you are hosting brunch. It’s just the best. You still make the pancakes, but you don’t have to worry about keeping them warm. They all get stacked into a casserole dish drizzled with slightly sweetened milk and whisked eggs and loaded with fruits and then baked off into a baked French toast. The best part about it is that it can all be prepared the night before and then baked off in the morning right before you want to serve them. They come (all of them) out of the oven perfectly warm and ready to serve.

Another great thing about this baked pancake French toast is that it’s loaded with protein and it’s not just cause it’s got 6 eggs in it either, although that does add quite a bit of protein to it. The pancakes are made from Bob’s Red Mill Protein Pancake & Waffle Mix. Bob’s Red Mill offers the largest lines of organic whole grain foods. All of their products are certified Kosher and made with ingredients grown from non-GMO seeds including this mix. It’s packed with a hearty 15 grams of protein per serving! This wholesome Protein Pancake & Waffle Mix is easy to prepare–the only ingredient you need from your kitchen is water. Featuring their own stone-ground whole wheat pastry flour, whey and pea proteins, and sweet cream buttermilk, it’s the perfect recipe for a satisfying breakfast or snack that will fuel your body and keep hunger at bay.

This recipe works well with any type of dairy or plant based milk. I used unsweetened almond and it was still nice and creamy and delicious. Although this delicious goodness is totally dessert worthy, it’s nutritious enough for breakfast. The eggs provide quality protein while also creating a custard-like texture. It makes for a great, delicious and protein packed start to the day.

It’s one thing to feed a crowd, it’s another thing to please a crowd. Casseroles or baked french toasts like this one definitely do that and more. They are the perfect make ahead breakfast, making mornings a breeze. This is one I can enjoy because it’s dairy free and kind of a good for you breakfast. Something I can get behind. Although it’s scrumptious straight from the oven, a little drizzle of maple syrup completes the experience. Whipped cream is also a great way to finish this off with too. Whatever you decide, you won’t regret starting your morning off right with this Blueberry Pancake Breakfast Casserole using Bob’s Red Mill Protein Pancake & Waffle Mix. You can find Bob’s Red Mill products online or in-store at Sprouts, Whole Foods, and more!

I have partnered up with Bob’s Red Mill to bring you this fabulous recipe, but all opinions are my own. Thank you for supporting Olive & Mango.

Recipe

Serves 6

Ingredients

Pancakes Makes approx 20-22 Pancakes

• 4 cups Bob’s Red Mill Protein Pancake & Waffle Mix
• 3 cup of water
• Oil for greasing griddle

Casserole

• 2 cups non dairy plant based milk (I used almond milk)
• 6 large eggs
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• ¼ cup maple syrup plus more for serving
• 1½ cup fresh blueberries or thawed frozen blueberries

Directions

Prepare the Pancakes

1. Heat a lightly greased griddle or pan over medium heat.
2. Mix all pancake mix and water together in a bowl until just combined and then pour ¼-cup portions onto the hot griddle or pan.
3. Cook until bubbly, then flip and cook until the center is set, about 3 minutes per side. Then set them aside to cool.

Prepare the Casserole

1. Cut each pancake in half. Lightly grease an 11- x 7-inch baking dish with cooking spray. Stand pancake halves, cut side down, in 3 rows, starting at one short end of prepared baking dish, filling dish completely. (Pancake edges may overlap slightly.)
2. Whisk together milk, 6 eggs, vanilla, cinnamon, and ¼ cup of maple syrupof maple syrup in a large bowl. Slowly pour mixture over pancakes. Cover and refrigerate at least 8 hours or overnight.
3. Preheat oven to 350°F. Uncover casserole; top evenly with blueberries, sliding some in between the sliced pancakes. Bake in preheated oven until center is set, 50 to 55 minutes. Let stand 5 minutes. Then serve with the remaining maple syrup And then serve with maple syrup.

Adapted from Southern Living