Pancake Bread

Pancake Bread

Pancake Bread

Youll love this gluten free take on the popular Trader Joes pancake bread — made complete with a drizzle of pure maple syrup and side of high-protein Greek yogurt with pomegranate seeds.

Pancake Bread

Pancake Bread Ingredients: 

Bread Batter

  • 2 cups Oat Flour (gluten-free) 
  • 1/2 cup Oat Milk 
  • 1/3 cup Pure Maple Syrup 
  • 1 teaspoon Cinnamon 
  • 1 teaspoon Pure Vanilla Extract 
  • 1/2 teaspoon Baking Powder 
  • 1/2 teaspoon Baking Soda 
  • 1/2 teaspoon Apple Cider Vinegar 
  • 1/8 teaspoon Pink Himalayan Salts 
  •  2 Eggs 

Crumble Topping

  • 1/3 cup Coconut Sugar 
  • 1/4 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 1/2 tablespoon portions) 

Pancake Bread

Pancake Bread

Pancake Bread

Pancake Bread

Pancake Bread

Pancake Bread

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.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Breakfast, Snack
Cuisine: American
Keyword: breakfast, desert, gluten free, snack, vegetarian
Servings: 8 meals
Calories: 394kcal
Author: Meal Prep on Fleek

Ingredients

Bread Batter

  • 2 cups Oat Flour gluten-free
  • 1/2 cup Oat Milk
  • 1/3 cup Pure Maple Syrup
  • 1 teaspoon Cinnamon
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Apple Cider Vinegar
  • 1/8 teaspoon Pink Himalayan Salts
  • 2 large Eggs

Crumble Topping

  • 1/3 cup Coconut Sugar
  • 1/4 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 1/2 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!

Notes

This recipe makes 8 meal preps. You can also make only 4 by saving half of the pancake bread and using only half of the ingreidents listed under "For Serving". 
 
Macros for 1 out of 8 slices without sides:
270 Calories | 6.6g Protein | 42.2g Carbs | 8.6g Fat | 2.8g Fiber 

Nutrition

Calories: 394kcal | Carbohydrates: 61.7g | Protein: 17.7g | Fat: 8.7g | Fiber: 3.2g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

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