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Baked Protein Pancake Casserole – A Make-Ahead Breakfast You’ll Crave

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings

Ingredients
  

  • 1 cup oat flour (or blended rolled oats)
  • 1/2 cup vanilla protein powder (whey or plant-based)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt
  • 1 tsp ground cinnamon (optional)
  • 2 large eggs
  • 1 cup unsweetened almond milk (or dairy milk)
  • 1/2 cup plain Greek yogurt
  • 2 tbsp maple syrup or honey (adjust to taste)
  • 1 tsp vanilla extract
  • 2 tbsp melted coconut oil or butter (plus extra for greasing)
  • 1 cup mix-ins (blueberries, chopped strawberries, chocolate chips, or nuts)

Instructions
 

  • Prep the pan and oven: Preheat your oven to 350°F (175°C). Lightly grease a 9x9-inch baking dish or line it with parchment.
  • Mix dry ingredients: In a large bowl, whisk together oat flour, protein powder, baking powder, baking soda, salt, and cinnamon.
  • Mix wet ingredients: In another bowl, whisk eggs, milk, Greek yogurt, maple syrup, vanilla, and melted coconut oil or butter until smooth.
  • Combine: Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix; a few small lumps are fine.
  • Add mix-ins: Fold in blueberries, chocolate chips, or your favorites. Reserve a handful to sprinkle on top for looks.
  • Pour and level: Transfer the batter to the baking dish and spread evenly. Tap the dish once to release air bubbles. Sprinkle remaining mix-ins.
  • Bake: Bake for 22–28 minutes, until the center is set and a toothpick comes out clean or with a few moist crumbs.
  • Rest and slice: Let it cool for 10 minutes to set. Slice into squares and serve warm with a drizzle of maple syrup, a dollop of yogurt, or nut butter.