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.
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!
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.
Bread Batter
Crumble Topping
For Serving
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.
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!
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
This meal prep recipe makes quite a bit, so if you’re looking for less, we suggest halving the ingredients
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
Always use a cooling rack when baking anything gluten-free. This prevents your baked goods from becoming gummy
Chicken Meal Prep Recipes are crowd-pleasers and these 23 of our favorites will keep away…
These vitamin-rich spring rolls are full of raw veggies like watercress, protein-rich tofu and a…
Meal Prep Menu 2024, Week 13! Bring on the planning and break out your pots…
Meal Prep Menu 2024, Week 12! Bring on the planning and break out your pots…
Meal Prep Menu 2024, Week 11! Bring on the planning and break out your pots…
Meal Prep Menu 2024, Week 10! Bring on the planning and break out your pots…
View Comments
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.