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Viral Pancake Casserole With Protein Custard (Gluten-Free + 20g Protein)

APPROXIMATE MACROS per large slice u003cbru003eu003cstrongu003e338 caloriesu003c/strongu003eu003cbru003eu003cstrongu003e32g carbsu003c/strongu003eu003cbru003eu003cstrongu003e12g fatu003c/strongu003eu003cbru003eu003cstrongu003e20.3g proteinu003c/strongu003eu003cbru003e
Course Breakfast
Prep Time 30 minutes
Cook Time 38 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 338kcal

Ingredients

  • for the pancakes (double batch) 2 cups gluten-free 1:1 baking flour (with xanthan gum) 3 tsp baking powder 1/2 tsp baking soda 1/2 tsp sea salt 4 large eggs 2 cups plain greek yogurt (regular or dairy-free) 1/2 cup milk of choice 4 tbsp melted butter, coconut oil, or neutral oil 1 tbsp vanilla paste 2 tbsp maple syrup for the protein custard 1 cup cottage cheese 1 cup plain greek yogurt 3/4 cup milk of choice 3 large eggs 1 scoop vanilla protein powder (30g) 1 tbsp vanilla paste or extract 2 tbsp maple syrup pinch cinnamon (optional)

Instructions

  • make the pancakes in a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. in another bowl, mix the eggs, greek yogurt, milk, melted butter/oil, vanilla paste, and maple syrup until smooth.
  • pour the dry ingredients into the wet and gently mix until just combined. the batter should be thick. let the batter rest for a few minutes. heat a lightly greased skillet over medium-low.
  • scoop about 1/4 cup batter per pancake, cover the skillet with a lid, and cook 2–3 minutes per side until fluffy. repeat until you have about 12 medium pancakes. let cool slightly, then cut each pancake in half (half-moons).
  • assemble the casserole preheat your oven to 350°F and grease a 9×13 baking dish well. arrange the pancake halves in rows inside the dish, either standing upright or slightly overlapping.
  • make the custard add the cottage cheese, greek yogurt, milk, eggs, protein powder, vanilla, maple syrup, and cinnamon (if using) to a blender. blend until completely smooth and silky. slowly pour the custard evenly over the layered pancakes. lightly press the top layer down so everything absorbs the custard. let the casserole sit 10 minutes to soak.
  • bake bake at 350°F for 35–40 minutes, or until the top is lightly golden and the custard is set but still soft and custardy in the center. cool 15 minutes before slicing.
  • serve recommended to enjoy drizzled with maple syrup or honey since this bake is not very sweet!