High Protein Greek Yogurt Chocolate Chip Pancake Casserole

Prep Time 10 mins

Cook Time 40 mins

Rest Time 8 hrs

Total Time 8 hrs 50 mins

Cuisine: American

Courses: Breakfast

Difficulty: Beginner

Servings: 6

Calories: 207

Best Season: Suitable throughout the year

Dietary: Refined Sugar Free, Vegetarian

Ingredients

20 my Greek yogurt protein pancakes (prepared)
5 eggs (large, organic)
1 1/2 cups milk (of choice. Use almond milk if DF)
1 tbsp vanilla extract
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup chocolate chips (I use Hu organic)

Instructions

1
Cut the prepared Greek yogurt protein pancakes in half and set aside.
2
In a large mixing bowl or glass measuring cup, whisk together the eggs, milk, vanilla extract, cinnamon, and salt until smooth.
3
Spray a deep 9 x 13 inch casserole dish with nonstick cooking spray.
4
Arrange the pancake halves evenly in the dish, layering and slightly overlapping if needed.
5
Slowly pour the egg mixture over the pancakes, making sure all pieces are well coated and soaking up the custard.
6
Cover the dish and refrigerate overnight to allow the pancakes to absorb the mixture.
7
The next morning, preheat your oven to 350°F (177°C).
8
Sprinkle the chocolate chips evenly over the top.
9
Bake for 40 to 45 minutes, or until the center is set and the top is lightly golden.
10
Let cool slightly before slicing. Serve warm with maple syrup.

Note

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Please note that my nutrition label is approximate and can have slight rounding.

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Read it online: https://cookingkatielady.com/recipe/high-protein-greek-yogurt-chocolate-chip-pancake-casserole/