Overnight Lemon Poppy Seed Casserole
Prep Time:25
Cook Time:20
Serves:4
- 443 Calories
- 21 Protein
- 8g Total Fat
- 77g Carbs
We all know the struggle of getting up early to make breakfast so we’re here to help! Our Overnight Lemon Poppy Seed Casserole recipe is the perfect solution to keep you from rushing out the door on an empty stomach. Simply prepare it the night before, pop it in the fridge overnight, and voila! All you need to do in the morning is throw it in the oven when you wake up to bake for about 15-20 minutes while you get ready. Now you have no excuse not to enjoy a warm, delicious breakfast.
Recipe provided by Kiwi and Carrot
Ingredients
Pancakes:
- 2 cups Kodiak Buttermilk Power Cakes Flapjack and Waffle Mix
- 2 cups water
- 1 tablespoon poppy seeds
- 2 tablespoons pure maple syrup
- Zest of 2 lemons
- 1 teaspoon vanilla extract
Custard:
- 3 eggs
- 1/4 cup coconut milk
- Zest of 2 lemons
- 2 tablespoons pure maple syrup
- Pinch salt
Topping Options:
- Berries
- Powdered sugar
- Maple syrup
Directions
For the pancakes:
- Combine all ingredients in large bowl and mix well.
- Cook pancakes on a hot griddle.
- Grease a 9x9" baking pan.
- Cut cooked pancakes in half and place vertically in pan.
For the custard:
- Mix all ingredients together and pour over pancakes.
- Cover with plastic wrap and refrigerate several hours or overnight.
- Heat oven to 350° F.
- Bake casserole 15-20 minutes.
- Serve warm with desired toppings.
