We used Simple Mills Gluten Free Almond Flour Pancake & Waffle Mix to make this Overnight Blueberry Pancake Casserole. Instead of cooking pancakes a la minute, turn them into a casserole! The fluffy almond flour pancakes sit in an almond & coconut milk custard overnight before being baked in the oven. The perfect hands-off brunch for Mother's Day to feed a crowd! This recipe and video is sponsored by our friends at Simple Mills.
For the pancakes:
1 full box Simple Mills Pancake Mix
⅓ cup dairy free milk
3 tbsp melted coconut oil
For the custard:
1 cup almond milk
1 1/4 cup coconut milk
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup maple syrup (optional, omit if you'd rather add it on top)
zest of one lemon
1 tsp vanilla
pinch of salt
1/2 cup blueberries
Extra maple syrup and blueberries, for serving
Make the pancakes by whisking the eggs, milk and oil in a large bowl. Add the entire box of pancake mix and whisk until blended. Heat a lightly oiled griddle over medium heat, then add about 2 tbsp of batter for each pancake. Cook until edges turn dry, then flip and cook on the other side. Repeat with remaining pancakes, add finished pancakes to a plate once they are cooked.
Meanwhile, whisk together all the custard ingredients (except blueberries)in a separate large bowl.
Cut the pancakes in half, and arrange them in a spiral shape in an oiled 10 inch skillet. Pour the prepared custard mix on top of pancakes. Cover and let sit in the fridge overnight, or for at least 4 hours.
When ready to bake, preheat the oven to 350˚F. Uncover the casserole and add the blueberries, tucking them under the pancakes.
Place skillet on a sheet pan (to catch any drips) and bake for about 50 minutes, or until the center is set.
Serve with extra maple syrup and blueberries and enjoy!