Do you love fresh, homemade pancakes but hate making them? Well, you’re not alone. Flipping every individual pancake can be annoying and time consuming- I just want to eat my breakfast, not slave over the stove all morning! Thank goodness for this pancake casserole- the perfect solution to this common pancake problem.

A few ingredients in a bowl (side note: this recipe can be made gluten free, dairy free and low sugar!), a quick whisk and into the casserole dish it goes. Then you can relax, have a cup of coffee, maybe read the paper and then, poof, the casserole is baked and you have about 15 pancake slices ready to go! Magical….

Ingredients:

1 cup almond flour

1 cup gluten-free all-purpose flour blend

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 Tablespoons Maple Syrup or Honey

3 eggs (or vegan egg replacements)

1 cup milk (or dairy-free alternative)

1/2 teaspoon vanilla extract

1 1/2 cups blueberries

 

Instructions:

Preheat oven to 375 degrees F

Prepare a 9×13 pan by spraying with cooking spray.

In a medium bowl whisk together almond flour, gluten-free flour, baking powder, baking soda, and salt.

Make a well in the center, add whisked eggs, milk and vanilla extract. Mix it all together.

Fold in blueberries.

Pour batter into 9×13 pan.

Bake 18-25 minutes, or until a toothpick comes out clean.

USE RED NEXT PAGE LINK BELOW

NEXT

Quick tip: Any type of fruit will be delicious in this casserole- try fresh strawberries or raspberries.

Recipe and image courtesy of Veggie Balance.