Make your own Trader Joe's Pancake Bread!
Who else has an obsession with Trader Joe’s Pancake Bread? We know we do—We could even eat it every day if it was more nutritious to do so! And that’s what got us thinking… What if we took Trader Joe’s Pancake Bread and turned it into a more nutritional and gluten-free meal? Well, here at MPOF innovation is our middle name, so we did just that! This vegetarian, protein-packed pancake bread is a copycat breakfast meal prep recipe is fit for royalty. Our Pancake Bread is served with a side of creamy Greek yogurt, so you can’t go wrong on this being a dessert. Oh yeah, and did we mention that this recipe is 100% gluten free?! It sounds too good to be true, but we promise it’s not. This healthier alternative will not only nip your sweet cravings in the bud with its featured maple syrup drizzle, but give you a protein fill-up to keep you going throughout your busy work day.
You’ll love this gluten free take on the popular Trader Joe’s pancake bread — made complete with a drizzle of pure maple syrup and side of high-protein Greek yogurt with pomegranate seeds.
How long will Pancake Bread last for?
We recommend eating this pancake bread within 5-7 days of preparing it, provided that you refrigerate it. If you choose not to, you can expect it to last between 3-5 days. Nonetheless, the vinegar contained inside acts as a natural preservative!
Can Pancake Bread be frozen?
Yes! Like most any bread, this pancake bread will last 3-6 months in the freezer. Slice up your Pancake Bread, and cover 2 to 3 slices in cling wrap. Place the wrapped bread slices in a freezer bag and store for later.
Pancake Bread Ingredients:
Bread Batter
- 2 cups Oat Flour (gluten-free)
- ½ cup Oat Milk
- ⅓ cup Pure Maple Syrup
- 1 teaspoon Cinnamon
- 1 teaspoon Pure Vanilla Extract
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Apple Cider Vinegar
- ⅛ teaspoon Pink Himalayan Salts
- 2 Eggs
Crumble Topping
- ⅓ cup Coconut Sugar
- ¼ cup Coconut Butter
- 1 tablespoon Blanched Almond Flour
- 1 tablespoon Oat Flour (gluten-free)
- 1 teaspoon Cinnamon
- 1 teaspoon Pure Vanilla Extract
For Serving
- 4 cups Greek Yogurt
- 8 tablespoons Pomegranate Seeds
- 4 tablespoons Pure Maple Syrup (divided into four ½ tablespoon portions)
How do you make Pancake Bread?
Making this awesome gluten-free meal prep is pretty straightforward. Begin by preheating your oven to 350℉. While you wait, coat your loaf pan in with coconut oil, and place parchment paper over it.
Next, combine oat flour, baking powder, baking soda, salt, and cinnamon in a medium-size bowl, and pour into the prepared loaf pan.
Now it’s time to create your crumble topping! In a separate bowl, simply mix all ingredients until combined and crumbly, then sprinkle over the batter in your loaf pan. Bake for 30-45 minutes on the middle oven rack, until it passes the toothpick test.
Cut, divide, and serve with a drizzle of maple syrup alongside pomegranate seed-topped Greek yogurt.
How to portion Pancake Bread?
If you make this recipe as suggested, it makes exactly 8 servings! We suggest putting in in dual-compartment meal prep containers, just like these!
More bread meal prep recipes:
We love our gluten-free readers! We want to make sure there are plenty of gluten-free breads just for you. Check out these bread recipes and let us know what you think:
Cinnamon Raisin Sweet Potato Snack Bread
Gluten Free Gingerbread Cookies
The EASIEST Gluten Free Brownies
Gluten Free Cinnamon Roll Meal Prep
Dark Chocolate Gingerbread Pumpkin Spice Bars
Other tips for making this Pancake Bread:
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This meal prep recipe makes quite a bit, so if you’re looking for less, we suggest halving the ingredients
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If you’re baking in high-altitude, remember to to reduce your amounts of baking powder and baking soda, and remember to increase your oven temp by 25°F
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Always use a cooling rack when baking anything gluten-free. This prevents your baked goods from becoming gummy
Ingredients
Bread Batter
- 2 cups Oat Flour gluten-free
- ½ cup Oat Milk
- ⅓ cup Pure Maple Syrup
- 1 teaspoon Cinnamon
- 1 teaspoon Pure Vanilla Extract
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Apple Cider Vinegar
- ⅛ teaspoon Pink Himalayan Salts
- 2 large Eggs
Crumble Topping
- ⅓ cup Coconut Sugar
- ¼ cup Coconut Butter
- 1 tablespoon Blanched Almond Flour
- 1 tablespoon Oat Flour gluten-free
- 1 teaspoon Cinnamon
- 1 teaspoon Pure Vanilla Extract
For serving
- 4 cups Greek Yogurt
- 8 tablespoons Pomegranate Seeds
- 4 tablespoons Pure Maple Syrup divided into four ½ tablespoon portions
Extra
- Coconut Oil for lightly greasing loaf pan
Instructions
- Preheat oven to 350℉ and lightly coat loaf pan with coconut oil and line with strip of parchment paper (going lengthwise).
- In a medium mixing bowl, combine oat flour, baking powder, baking soda, salt, cinnamon, then mix in remaining bread base ingredients until well-incorporated. Pour batter into prepared loaf pan and set aside.
- Prepare crumble topping by combining all ingredients to a bowl and using fingertips, mix all ingredients until combined and crumbly. Sprinkle evenly over top of filled loaf pan.
- Place on middle oven rack and bake for 30-45 minutes or until passes clean toothpick test.
- Serve with a drizzle of maple syrup just before serving alongside greek yogurt topped with pomegranate seeds, store, and enjoy!
Not specific to this recipe. The meals change to adjust to the amount of meals you want. This is great however the utensil/container size does not change. For example I am cooking a meatloaf and have adjusted the meatloaf for 1.5 meals. The recipes don't account for change in amount of food per meatloaf pan. This is a problem that I don't think gets noticed.