Servings: 8 meals
Calories: 394kcal
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!
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!