Cooking for a crowd and want to mix up the traditional morning egg bake?
This recipe is for you! This pancake bake is delicious and will make 12 servings. It also is a great recipe to use for meal prep for the week as it keeps well for 5-6 days in the fridge.
Here is what you will need:
3 cups kodiak cakes buttermilk
1 scoop protein powder- optional
3 cups water or almond milk
6 eggs
1 cup almond milk
1 1/2 cup heavy cream
1/4 cup honey or syrup
1 tsp vanilla extract
1/2 cup all purpose flour
1/4 cup brown sugar
3/4 tsp cinnamon
1/4 tsp salt
1/4 cup butter
(can substitute greek yogurt) -Maple syrup for top!-
Directions:
Mix kodiak cakes, protein powder and water together till pancake batter consistency. On hot griddle, scoop ~1/4c mix for each pancake making about 25 pancakes.
Mix eggs, milk, heavy cream, honey, & vanilla extract together. Once all pancakes are made. Cut in half, placing cut end down in a greased 9x13 pan, overlap pancakes slightly.
Once all pancakes are in pan, pour egg mixture over top and cover with plastic wrap or lid. Refrigerate for 8 hours or overnight.
After refrigeration, preheat oven to 350. Make streusel topping by combining flour, brown sugar, cinnamon, salt, and butter together with fork or pastry blender until crumbly.
Spread over top of pancake bake. Cook in oven, uncovered, for about 50-55 minutes until center is set. Let cool and drizzle maple syrup over top to serve.
Macros for 12 servings using Swerve brown sugar and a scoop of protein powder.
Calories: 308
Protein: 12.7g
Carbohydrates: 29.5g
Fat: 16.5g
Printable recipe card attached below!
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