Protein-rich breakfasts are essentially for our family and I wanted to brainstorm a sweet protein-rich breakfast that was easy to meal prep and kid-friendly. this recipe uses the shortcut of boxed grain-free pancake mix along with two sources of protein, healthy fats and delicious mix-ins. this chunky monkey protein pancake casserole eats like a snack cake with nourishing and delicious ingredients. the entire recipe is gluten-free, grain-free, dairy-free and refined sugar-free for optimal blood sugar regulation as well.
the inspiration:
I knew I wanted to make a play on chunky monkey flavors, (banana and peanut butter), in a sweet form. I wondered why I hadn’t seen anyone literally just bake a bowl of pancake mix into a casserole so I thought “why not?,” and it worked beautifully. vanilla protein powder plays a large role in adding protein to this sweet treat and nut butters add a second dose of protein along with healthy fats. mashed bananas are also an integral component along with fresh strawberries and chocolate chunks, just for fun.
protein pancake casserole ingredients:
- simple mills grain-free pancake mix: I use this delicious pancake mix year round. I always make a box at a time and freeze individual pancakes to have on hand. we will use the entire box for this specific recipe but bake it in a 9×13 casserole dish.
- vanilla protein powder: this is my current favorite brand.
- coconut oil: makes the casserole moist and tender.
- almond milk: I use the vanilla bean almond milk from three trees made with only four ingredients.
- nut butter: I use a combination of cashew butter and almond butter. you could also use a classic peanut butter!
- pastured eggs: provide structure to the pancake casserole.
- pure vanilla extract
- chocolate chunks: I love hu kitchen gems made without refined sugar or soy. Lily’s and enjoy life brands also have cleaner ingredients than traditional chocolate chips.
- fresh berries: I garnish the chunky monkey protein pancake casserole with fresh strawberries for a sweet and tart finish.
how to make:
this recipe comes together quickly and simply in one bowl making it ideal for meal prepping. you will combine the wet ingredients first, then fold in the dry ingredients. finally, you’ll fold in chocolate chunks. After transferring the mixture to a baking dish, the casserole will take less than 30 minutes to bake.
how to serve:
you can serve the casserole immediately garnished with warmed drizzled nut butter and fresh strawberries. alternately, you can let the casserole cool completely then slice into 8 portions. Add the slices- not touching- to a sheet pan until frozen and firm, then transfer to freezer bags and freeze individual portions. you can defrost portions in the fridge overnight before the morning you wish to serve! if you really want to have your protein-rich morning casseroles covered, make sure to try making my grain-free migas breakfast bake, too.
Chunky Monkey Protein Pancake Casserole
Ingredients
- 2 medium ripe bananas mashed with a fork, plus 1 more sliced to top
- 3 Tablespoons coconut oil
- 4 large eggs
- ⅓ cup unsweetened almond milk I use Three Tree's Vanilla Bean Almond Milk
- 2 Tablespoons cashew butter plus more to garnish
- ½ teaspoon pure vanilla extract or paste
- 1 box of simple mills grain-free pancake mix
- 2 scoops or servings vanilla protein powder
- ¼ teaspoon mineral salt
- ¼ cup chocolate chunks plus more to sprinkle atop (I used Hu Kitchen Gems)
For serving:
- 1/4 cup cashew butter warmed
- 1 cup strawberries quartered vertically
Instructions
- Preheat oven to 375 degrees. Grease a 3-quart casserole dish or 9x11 glass pyrex container.
- In a large mixing bowl, whisk together mashed bananas, coconut oil, eggs, almond milk, cashew butter and vanilla until well combined.
- To the wet mixture, fold in the entire bag of Simple Mills pancake mix, two scoops of vanilla protein powder and salt until well combined. Fold in chocolate chunks.
- With a spatula, transfer the batter to your greased casserole dish, smoothing evenly. Add banana slices evenly atop and sprinkle with more chocolate chunks atop.
- Add to the middle oven rack and bake until golden, set and fluffy, approximately 20-25 minutes, rotating dish 180 degrees halfway through cooking.
- Let cool 5-10 minutes then drizzle with warmed cashew butter and fresh strawberries. Alternately, you can cool casserole completely, cut into 8 servings and store to reheat when needed.
