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!
- 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
Preheat oven to 425°F.
Line a sheet pan (about 10" x 10") with parchment paper and set aside.
In a medium bowl, mix all the dry ingredients - flour, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, whisk together eggs, syrup, coconut oil, vanilla, and buttermilk.
Add dry ingredients to the wet mixture and mix just until combined.
Pour the pancake batter into the prepared sheet pan and even the batter out. Top with blueberries.
Bake for 15 minutes in the preheated oven, until slightly risen and cooked through.
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.
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