Blueberry Pancake Casserole–Gluten-Free for a Crowd
  • 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)
  • ½-3/4 cup blueberries
  • ¾ cups water
  • ¾ cups sugar
  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.
  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.
Recipe by Baking Free at