RECIPE OF THE MONTH - Make-Ahead Pancake Bake

RECIPE OF THE MONTH - Make-Ahead Pancake Bake

We're kicking off our Recipe of the Month series with the perfect make-ahead breakfast for back-to-school season. Now you can enjoy healthy, flavorful pancakes every day of the week without the mess. Plus, with endless options for add-ins, you can easily customize this recipe based on your family's dietary needs and taste buds. Keep scrolling to get the recipe!

What You'll Need:

1 package - Belly Collagen Cakes - Pancake & Waffle Mix

4 Eggs

6 TBSP Oil (we used coconut oil)

6 TBSP Water

Add-Ins (Optional & Customizable)

2 TBSP Ground Flaxseed - for added fiber

1/4 C Raspberries - for a touch of sweet

1/4 C Crushed Walnuts - for an added crunch


Preheat your oven to 425 F. In a medium bowl, combine the eggs, oil and water. Whisk to combine.

Add one package of Belly Collagen Cakes - Pancake & Waffle Mix. Whisk to combine.

Stir in the add-ins of your choosing.Transfer the mixture to a greased 13 x 9 baking dish.

Bake the mixture for 12 - 15 minutes or until a toothpick inserted in the middle comes out clean.

Top pancakes with your favorite toppings and enjoy fresh out of the oven or store the pancakes in the fridge for a quick and easy breakfast throughout the week.

Parting Words

To enjoy throughout the week, simply cut a square (or make a stack!) and heat it on the stove or in the microwave. And don't forget to comment below your favorite pancake add-ins! We love to hear what our customers are currently loving. Enjoy!

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