Sweet and fluffy, Blueberry Pancake Casserole is the tastiest breakfast casserole you'll ever eat! It's filled with fresh fruits, beautiful cinnamon flavor and HEALTHY, all natural ingredients. + It's refined sugar-free and made with whole grains. A perfect dish that the whole family will enjoy!
Ingredients
- 1 1/2 cups whole grain flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon Ceylon cinnamon
- 1/4 teaspoon Himalayan salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup pure maple syrup
- 4 tablespoons extra virgin coconut oil melted and cooled
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
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Preheat oven to 425°F.
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Line a sheet pan (about 10" x 10") with parchment paper and set aside.
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In a medium bowl, mix all the dry ingredients - flour, baking powder, baking soda, salt, and cinnamon.
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In a separate bowl, whisk together eggs, syrup, coconut oil, vanilla, and buttermilk.
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Add dry ingredients to the wet mixture and mix just until combined.
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Pour the pancake batter into the prepared sheet pan and even the batter out. Top with blueberries.
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Bake for 15 minutes in the preheated oven, until slightly risen and cooked through.
Notes
As a measure, I used US cup (240ml). For buttermilk: Combine 1 cup of dairy milk with 1 tablespoon of lemon juice or vinegar and let sit for 2 minutes.
Nutrition
Serving: 1slice | Calories: 212kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g
SaturatedFat: 6g | Cholesterol: 39mg | Sodium: 169mg | Potassium: 219mg
Fiber: 2g | Sugar: 13g | Vitamin A: 105IU | Vitamin C: 1.6mg | Calcium: 84mg | Iron: 1mg
