So it's been a while, y'all.
There's a lot of life that's been happening over here, but rather then delve into that in any detail, I thought that I'd share this awesome recipe with you by way of getting back into the groove.
If you follow us on Facebook, you'll remember about a week ago I posted a picture of this ooey-gooey breakfast bake I made using leftover pancakes! I had made a double recipe of our gluten free buttermilk pancakes and had some left the next day. I had been crazing french toast...but wanted to use up my leftovers...so I decided to make this delicious mash-up!
Pancake French Toast Bake Recipe
about 8 standard sized pancakes
1 cup milk
1/2 Tbsp cinnamon
2 tsp vanilla
optional: 1/2 cup fruit of your choice (I used frozen blueberries)
vanilla Greek yogurt
1/4 cup walnuts
1. Pre-heat your oven to 350 degrees, grease a 9 x 9 baking dish, and lay your pancakes out so they fill the dish. You may have to break your pancakes up for this step, but the more crammed in they are the better they'll be cooked!
2. Add your fruit of choice and your walnuts, shake the dish to that they get into all the pancake crevices.
3. Mix together your eggs, milk, vanilla and cinnamon and pour the liquid over your pancakes.
4. Bake for 30 minutes, then take out of the oven and cover with tinfoil. This will help the top of your pancakes not to get too brown. Place back into the oven for another 30 minutes. You're done!
So this turned out EXACTLY as ridiculous and fantastic as it sounds, my kids and I were excited! Next time I'm going to try a version using my pumpkin pie pancake recipe and pumpkin french toast mix with pumpkin pie spices...who says pumpkin season is over?