Blueberry Pancake Casserole for a Crowd

Do you have company coming for some of the holidays?  Breakfast for a crowd can be overwhelming sometimes, but this recipe is quick, easy, gluten-free and delicious.  And it feeds a crowd!  I was drawn to it because it uses ingredients I usually have on hand–anytime of the year.  We love blueberries and eat them as snacks like popcorn.  So when I want to make this for breakfast or brunch, I have to buy an extra package of blueberries and hide it!  I also like that the recipe for the casserole doesn’t use lots of sugar.  You can even control the sugar the kids get by limiting the syrup if you make it.

Imagine serving a healthy breakfast casserole to a crowd that only uses three eggs!  I serve it with the homemade syrup and people think I’m a magician!  Really, just a mom.   As I have written the recipe, it uses gluten-free flour and almond flour.  We don’t have any nut allergies and I like the additional flavor enhanced by the almond flour, but I have made it for some who have nut allergies by using only the gluten-free flour and it is also very, very good.  In fact, I find the all gluten-free flour casserole to rise just a bit higher when baked–so be confident to make any necessary adjustments to fulfill your family’s needs.

So, a recipe that can feed a crowd, can be adapted to meet individual health requirements and takes just over half an hour!  And, unlike with pancakes, everyone eats at the same time, too.  What more could you want?  I do hope you give this a try.

Blueberry Pancake Casserole–Gluten-Free for a Crowd
 
Ingredients
Casserole
  • 1 cup Baking Free gluten-free All Purpose Flour (124 g)
  • 1 cup almond flour
  • 1½ tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons maple syrup
  • 3 eggs, whisked
  • 1 cup milk
  • ½ teaspoon vanilla
  • 1¼ cup blueberries (sprinkle these with a touch of flour--to keep them all from sinking while baking)
Syrup
  • ½-3/4 cup blueberries
  • ¾ cups water
  • ¾ cups sugar
Instructions
Casserole
  1. Preheat oven to 375 degrees F. Prepare 9 X 12-inch pan by spraying with cooking spray.
  2. In the bowl of a stand mixer, whisk together the dry ingredients on low. By Hand whisk the eggs just a bit. Then carefully add the eggs, milk and vanilla.
  3. Gently fold in floured blueberries. Pour batter into the prepared pan. Bake 20-25 minutes, or until a toothpick comes out clean. Cut into 10 or 12 pieces. Serve warm.
Syrup
  1. While the casserole bakes, combine the water and sugar in a small sauce pan on the stove. Bring to a boil stirring to dissolve the sugar. This makes a simple syrup. Take the pan off the heat and add the remaining blueberries. Let sit for a few minutes. Berries should burst. If they don't put the pan back on the heat on medium for a couple of minutes.

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