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!