If you thought you would have to give up your favorite foods when you started a Keto diet, then think again!
You can still enjoy all of your favorite foods but without all of the carbs and absolutely none of the guilt.
My Keto Overnight Pancake Casserole is perfect for busy mornings or any time that you want a special breakfast for your family and friends.
And even though it’s Keto, all of your non-Keto family and friends will love it as well.
You can top the casserole with ghee, fresh berries or your favorite Keto syrup for a delicious breakfast that will feel like an indulgence but is actually good for you. But it also tastes delicious on its own.
How I Made This Keto
Honestly, Keto baking can be a bit tricky. However, it’s not impossible once you learn which ingredients to use and how to use them.
Almond flour is a staple with Keto baking. Almond flour is the most versatile Keto flour and can be used to make Keto cakes, breads, cookies, pancakes, and more!
Almond flour is simply almond that have been blanched to remove their skins and ground into a fine powder.
However, be sure to buy almond flour and not almond meal, which is much more coarse and won’t yield the same baking results.
Coconut flour is just dried coconut that has been grounded into a fine powder. However, it does clump easily. So, you might need to sift your coconut flour before using.
Plus, coconut has a high fiber content, which means that it absorbs a lot of moisture. This is why I used unsweetened almond milk in the recipe.
Coconut flour tends to work best when used with other Keto-friendly flours, which is why I used it with almond flour as well.
Erythritol is my favorite Keto-friendly sweetener. I find it the best sugar substitute for baking. And, even better, it doesn’t have an aftertaste like other sugar substitutes have.
Coconut oil is a great dairy-free substitute for butter in Keto baking. However, I suggest that you use refined coconut, which has a more neutral flavor and aroma. Unrefined (or virgin) coconut oil could overwhelm your breakfast casserole with coconut flavor.
Unsweetened almond milk is a great dairy-free and soy-free Keto-friendly dairy replacement. However, unsweetened coconut milk is fine to use if you don’t have almond milk.
Other Keto Breakfast Recipes
If this Keto Overnight Pancake Casserole has you hungry for more delicious breakfast recipes, then I have you covered!
And if you miss cinnamon rolls, then you must try my Keto Cappuccino Coffee Cake Recipe that gives you all of the taste of traditional cinnamon rolls but without all of the carbs.
If a cup of coffee isn’t enough, you must try my Keto Coffee MCT Mug Cake to keep you energized throughout the morning.
Of course, you can never go wrong with waffles, and my Keto Almond Flour Waffles tastes even better than store-bought high carb frozen waffles, and are so easy to make…
Fluffy Keto pancakes soaked overnight and baked as a casserole. A Keto pancake version of bread pudding.
Ingredients
For the pancakes:
1 cup (120 g) almond flour
1/4 cup (28 g) coconut flour
3 Tablespoons (36 g) erythritol
1 teaspoon (2 g) baking powder
1/2 teaspoon (2 g) baking soda
1/2 teaspoon (3 g) salt
3 eggs, lightly whisked
1/2 cup (120 ml) unsweetened almond milk
2 Tablespoons (30 ml) coconut oil, melted and cooled
Ghee or additional coconut oil, for cooking
For the casserole:
1 cup (240 ml) unsweetened almond milk
1 teaspoon (2 g) cinnamon powder
2 to 4 Tablespoons (24 to 48 g) erythritol, to taste
2 eggs, lightly whisked
For serving (optional):
Ghee, fresh berries, or Keto syrup, of choice
Instructions
In a large bowl, whisk to combine the pancake ingredients to make a thick but pourable batter. If needed, add additional almond milk, 1 Tablespoon (15 ml) at a time, until batter is pourable.
Add a small amount of ghee or coconut oil to a nonstick skillet over medium heat. Pour 1/4 cup (60 ml) of batter into the skillet and cook for about 2 minutes, until bubbles start to form. Carefully flip the pancake and cook for about 2 additional minutes until cooked through and golden brown. Set aside the pancake and repeat with the remaining batter.
Cut each pancake in half and arrange in a greased casserole dish and set aside.
In a medium bowl, whisk to combine the casserole ingredients until completely incorporated. Pour the casserole mixture evenly over the pancakes.
Cover the casserole dish with plastic wrap or aluminum foil and refrigerate overnight.
When ready to cook, preheat the oven to 350 F (175 C). Remove the plastic wrap or aluminum foil from the casserole dish and discard. Let the casserole dish sit at room temperature as the oven preheats.
Place the casserole dish in the oven and bake for 25 to 30 minutes until the casserole is golden and cooked through.
Remove the casserole from the oven and let sit for about 5 minutes before serving with optional ghee, fresh berries, or Keto syrup, if desired.
Notes
All nutritional data are estimated and based on per serving amounts.
Louise co-founded Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. She has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love.
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