Add this super easy, low carb blueberry pancake casserole to your morning line-up for a delicious keto meal that everyone will love. The leftovers (if there are any) reheat really well making it a great meal prep staple as well!
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Even though I am of the firm belief that breakfast foods are the best foods, I rarely actually eat breakfast. My kids on the other hand, would have a plate of food in their hands the second that there feet hit the ground if they had it there way.
I try my best to make them wholesome breakfasts, but let's face it - it can be tough to find the motivation early in the morning. That's why I am a HUGE fan of easy breakfasts that don't require a ton of hands on time.
This recipe for Blueberry pancake casserole fits that bill perfectly. The recipe itself comes together in a blender, and then bakes on the oven so you aren't stuck flipping pancakes all morning.
The syrup is obviously optional - but don't worry it couldn't be any easier and will also score you score you some major bonus points since your family will assume that it was a real challenge to make.
Ingredients and substitutions
I've opted to use coconut flour for this recipe, which is something that I rarely do. I just love the combination of the subtle coconut with the blueberries. If you want to substitute with almond flour check out THIS article. It should work well, but since I haven't tested it - proceed at your own risk.
Also, feel free to use fresh or frozen blueberries. Either will work fine. In fact, you can substitute with any berry that you like with a similar result. Just be aware that changing the ingredients will alter the nutrition.
Be sure to check out these other great recipes:
- Sausage Pancake Muffins | Keto, Gluten Free
- Low Carb Lemon Poppy Seed Pancakes with Creamy Lemon Sauce
- Keto Waffles
Blueberry Pancake Casserole with Blueberry Syrup | Keto, Gluten Free
Ingredients
- 4 Large Eggs
- ¼ cup Water
- 1 tsp Vanilla Extract
- 4 oz Cream Cheese
- ⅓ cup Coconut Flour
- ¼ cup Vanilla Low Carb Protein Powder
- 2 tsp Baking Powder
- ¾ cup Blueberries (fresh or frozen)
For the Blueberry Syrup:
- 1 cup Sugar Free Maple Syrup
- ½ cup Blueberries (Fresh or Frozen)
- ¼ cup Confectioners Erythritol optional, for serving
Instructions
- Preheat the oven to 350 degrees F and grease an 8x8 baking dish with butter or nonstick spray.
- In a blender, combine the eggs, water, vanilla, cream cheese, coconut flour, protein powder, and baking powder. Blend until smooth, then pour into prepared dish and spread into an even layer.
- Sprinkle the blueberries on top of the batter. Bake in preheated oven for 25-30 minutes or until it is just turning brown and a toothpick inserted into the center comes out clean.
- While the pancake casserole is baking, make the syrup. Combine the maple syrup and the blueberries in a small saucepan and place over medium heat. Simmer until the blueberries burst, stirring frequently. Remove from heat and set aside until ready to serve.
- When the casserole is finished, serve topped with confectioners erythritol and syrup if desired.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens.
Nutrition
I'm confused...cooking in an 8x8 pan with 8-9 servings...it's a one inch square?!!?
I'm no math whiz - but I believe that the surface area of an 8x8" square is 64". So if you make 9 slices (which is how I would typically serve an 8x8 square dish) each slice would have an area of about 7". I usually slice a square cake (or in this case pancake) like a hashtag - So 2 slices across the width and 2 across the length. This leaves you with 3 rows, of 3 slices or 9 total. I hope that makes sense LOL
Delicious š
Can I substitute or eliminate the protein powder?