Blueberry Streusel Pancake Casserole

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No write up.

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Print Recipe

Blueberry Streusel Pancake Casserole

Course: Breakfast

Servings: 12 servings

Calories: 228kcal

Ingredients

• 2 ½ cups oat flour
• 2 Tbsp sugar granulated
• ½ tsp Sea Salt
• 2 eggs
• 2 cups buttermilk reduced fat
• ½ cup almond milk unsweetened
• 4 tbsps butter salted
• 1 lemon zest and juices squeezed into a cup
• 1 tsp baking powder
• 1 tsp baking soda
• 1 ½ cups blueberries raw
• ½ cup oat flour
• 3 Tbsp brown sugar
• 3 Tbsp sugar granulated
• ½ tsp cinnamon ground
• 20 g butter salted

Instructions

• For the streusel: Whisk together the flour, sugar, brown sugar, cinnamon, and salt in a small bowl.
• Add the butter using your fingers until well-combined and crumbly; set aside.
• For the casserole: In a large bowl, whisk together 2 cups of flour, sugar, and salt.
• Add the eggs, buttermilk, milk, butter, lemon juice, and lemon zest.
• Stir until just barely combined; the batter should be lumpy.
• CAN BE SKIPPED: Cover the bowl and refrigerate overnight.
• Preheat oven to 350°F and coat a 9×13-inch baking dish with butter.
• Whisk together the remaining 1/2 cup flour, baking powder, and baking soda in a small bowl.
• Add the dry mixture into the buttermilk mixture until combined.
• Pour into the prepared baking dish.
• Sprinkle evenly with the blueberries and top with streusel.
• Bake for 45 to 50 minutes. The edges should pull away from the sides.
• Remove from the oven and cool for 5 minutes.

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