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Prep Time
35
Cook Time
40
Servings
12
Pin Save For Later
Meal TypeBreakfast

Low Carb Pancake Casserole

Ingredients

  • Pancake Batter
  • 9 scoops Organic Plant Protein Superfood Smoothie
  • 1 ¾ cups water
  • ⅓ cup Organic Virgin Coconut Oil
  • ½ cup, plus 1 tablespoon egg white
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon sea salt *optional
  • Custard Filling
  • 3 whole pasture raised eggs
  • 4 egg whites or ¾ cup
  • 1 Vanilla Forager Cashewgurt
  • 1 ½ cups coconut milk
  • 2 teaspoon maple syrup
  • ⅛ teaspoon nutmeg
  • Streusel
  • 1 cup
  • ⅔ cup One Degrees Sprouted Spelt Flour
  • ¼ cup Organic Coconut Sugar
  • 2 teaspoons maple syrup
  • ½ teaspoon cinnamon
  • pinch of sea salt

Instructions

 

Pancakes

 

  1. In a large mixing bowl open up and pour in 9 scoops of Vanilla Plant Protein Superfood 30 Shake, add the baking powder and salt then mix well with whisk. Pour in egg whites and water and whisk together until there are no lumps; 3 minutes or so.
  2. Turn your griddle on to just below medium and add 1-2 teaspoons of Coconut Oil let the heat rise for a minute or so then pour on about 3 tablespoons or just under ¼ cup of batter per pancake.
  3. Cook each side for 1.5 minutes taking care not to overcook as the batter could stick a bit if the griddle is too hot.
  4. You will have roughly 18 pancakes that are 3 to 3.25 in diameter when finished cooking all the batter.
  5. Freeze the pancakes and make the casserole in a day or two or carry on to the next step.

 

Casserole

 

  1. Preheat oven to 350 degrees
  2. Make the custard filling by whisking the eggs whites until stiff and folding in the rest of the custard ingredients (it’s not necessary to whisk the egg whites separately, it just makes a bit more fluffy custard filling).
  3. Cut each pancake in half and layer them, cut side down: 2 then 3, 1, 2 then 3, 1, 2  and so on.
  4. Make streusel topping by combined those ingredients above.
  5. Pour the custard filling on top of the layered pancakes taking care to distribute evenly through.
  6. With your hands sprinkle the streusel topping evenly.
  7. Bake for 35-40 minutes.
  8. Cool for 10 minutes and cut into 12 even pieces.
  9. Eat just one a day and save the rest or share with friends.
  10. Top with Chocolate Hazelnut Spread and Strawberries (or Coconut Manna and bananas with maple or coconut syrup).
  11. Enjoy!

How does a tasty dessert for breakfast sound? Our lovely Low Carb Pancake Casserole will surely hit that sweet spot!

Low Carb Pancake Casserole kitchen.nutiva.com Organic Nutiva Recipe

With a just little planning ahead, you can have a Low Carb, High Protein breakfast every day of the week for you and your partner, too!

Or freeze and hoard it all for yourself then enjoy for two whole work weeks!

(This recipe was inspired by Heather Kinnaired over at Well Floured.)

Low Carb Pancake Casserole

Click HERE to save this recipe for later.

Low Carb Pancake Casserole Recipe kitchen.nutiva.com

Do you like pancakes? Looking for more low carb pancake recipes? Try this one or this one!

Low Carb Pancake Casserole kitchen.nutiva.com Organic Recipes

Made With Nutiva

Organic Coconut Sugar
Organic Coconut Sugar

With a subtly sweet taste, unrefined and unprocessed Nutiva Organic Coconut Sugar is the smarter sweetener option

Shop Now
Organic Plant Protein Superfood Smoothie
Organic Plant Protein Superfood Smoothie

A complete plant-based protein blend of pea, pumpkin, hemp and sunflower that delivers probiotics and valuable vitamins

Shop Now
Organic Virgin Coconut Oil
Organic Virgin Coconut Oil

Cold-pressed and never refined, rich in lauric acid and versatile in your kitchen

Shop Now
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Comments

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2 Comments

  1. Heather Kinnaird says:

    this sounds absolutely delicious!

    1. Deney Raike says:

      Thank you Heather. Let us know how it turns out!

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