Blueberry Pancake Casserole–Gluten-Free for a Crowd

Ingredients

1 cup Baking Free gluten-free All Purpose Flour (124 g)
1 cup almond flour
1 1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons maple syrup
3 eggs, whisked
1 cup milk
1/2 teaspoon vanilla
1 1/4 cup blueberries (sprinkle these with a touch of flour--to keep them all from sinking while baking)

Casserole
Step 1
Preheat oven to 375 degrees F. Prepare 9 X 12-inch pan by spraying with cooking spray.
Step 2
In the bowl of a stand mixer, whisk together the dry ingredients on low. By Hand whisk the eggs just a bit. Then carefully add the eggs, milk and vanilla.
Step 3
Gently fold in floured blueberries. Pour batter into the prepared pan. Bake 20-25 minutes, or until a toothpick comes out clean. Cut into 10 or 12 pieces. Serve warm.
Syrup
Step 4
While the casserole bakes, combine the water and sugar in a small sauce pan on the stove. Bring to a boil stirring to dissolve the sugar. This makes a simple syrup. Take the pan off the heat and add the remaining blueberries. Let sit for a few minutes. Berries should burst. If they don't put the pan back on the heat on medium for a couple of minutes.