Y'all. Texas is HOT. Especially in the summer. But it's not hot enough to give me what's referred to as "the summer blues". Oh, no! Not when fruits like blueberries are in peak season!

I go all Bubba Gump when it comes to those Summer Blubes...I use them for infused water, as a sauce for a light fish dinner, as a topping for salads for lunch...and as a main ingredient in this amazing brekkie recipe!

As the low-carb girl in The Fam, I make my own glycemic-friendly carbohydrate-controlled pannycakes, but you can use whatever your favorite stackable flapjack may be!

Good for breakfast, lunch, OR dinner, this recipe is a game-changer when it comes to beating the heat during the Summer season!

BLUEBERRY PANCAKE BREAKFAST CASSEROLE

20 (ish) pancakes (see notes)

8 eggs

2 cups almond milk

1/2 tbs ground nutmeg

1 tbs vanilla

1/2 cup maple syrup (see notes)

2 cups fresh blueberries

Fold each pancake in half and place fold-side-down in a lightly-greased casserole dish (I use my glass 9x13), stacking them next to each other in rows, allowing them to overlap each other if necessary until the entire dish is filled with the pancakes and they can stand up on their own.

Whisk together the eggs, almond milk, nutmeg, vanilla, and half the maple syrup in a medium-sized bowl, saving the other half for later.

Carefully pour the egg mixture over the pancakes. Cover with cling wrap or foil and place in the fridge for a minimum of thirty minutes, and a maximum of overnight, or about eight hours (see notes). Remove from the fridge and pour half the blueberries over the eggs and pancakes, making sure they get into the nooks and crannies! Place in a 375-degree preheated oven and cook until the egg mixture is set and the middle doesn't jiggle!

Allow a few minutes to cool, then drizzle the remaining syrup and blueberries over the top before serving. Then chase the blubes away with every bite!

NOTES: The recipe calls for about twenty pancakes when I make it, but you can certainly make a few extra to ensure the dish gets filled. Save any extra for the chef! Not only can you use any pancake you like in this recipe like high-protein, buttermilk, or even banana, you can even use waffles instead! Or all of the above! If you are using low-carb pancakes or waffles, forego the fridge and bake immediately, as they tend to disintegrate in the egg mixture if they sit too long. I use carb-friendly syrup, but feel free to go crazy and use blueberry syrup to kick it up a notch!