Healthy Pancake Bread is inspired by the one from Trader Joe’s but made healthier, gluten-free, dairy-free, and without refined sugar.
I frequent Trader Joe’s like it’s my job, but I guess that probably because it kind of is. While I was in the checkout line, a loaf of “pancake bread” caught my eye and I was immediately intrigued. I essentially take every opportunity I get to turn things into loaves so this seemed like a pretty great fit for my lifestyle.
The thing about the Trader Joe’s Pancake Bread is that there are a ton of ingredients in it. I wanted to make my own version a little healthier, more wholesome, and of course – more accessible for people with different dietary preferences and restrictions.
Enter the Dada Pancake Bread, or so I’ll name it. It’s got a base of almond and oat flour, sweetened with coconut sugar and maple syrup, complete with a melt in your mouth coconut sugar and cinnamon crumble.
I am slightly obsessed with this bread in a way that is borderline questionable. The thing is, it’s perfect at any time of the day – for breakfast with a drizzle of maple syrup, in the afternoon with a cup of coffee, or even for dessert.
And let me tell you, this recipe throws zero shade at Trader Joe’s – as I should probably set up camp right there in the baking aisle. But it is really satisfying to create a wholesome and unprocessed alternative to their recipe! This recipe is gluten-free, dairy-free, contains no refined sugar, and you’d never know it.
I hope you make this recipe and when you do, tag me on Instagram @dadaeats and #dadaeats so I can see your creations!
Healthy Pancake Bread
Trader Joe's Inspired Pancake Bread Made Healthy!
Ingredients
CAKE
- 1/3 cup maple syrup
- 2/3 cup coconut sugar
- 1/2 cup coconut milk
- 1/3 cup coconut oil melted and cooled
- 2 eggs
- 1 1/4 cup almond flour
- 1 1/4 cup oat flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/4 tsp cinnamon
- 1 tsp vanilla extract
CRUMBLE
- 1/3 cup coconut oil softened/scoopable
- 1/4 cup coconut sugar
- 1 cup oat flour
- 1/2 tsp cinnamon
Instructions
-
Preheat oven to 350 degrees and grease a 9×5 loaf tin well with coconut oil.
-
Mix together beaten eggs, melted and cooled coconut oil, maple syrup, vanilla extract, and coconut milk until smooth.
-
Add in the coconut sugar and mix until everything is well incorporated. In a separate bowl, whisk together oat flour, almond flour, baking soda, baking powder, salt, and cinnamon. Combine wet and dry ingredients.
-
Add pancake bread batter into the tin. To make the crumble, combine all of the ingredients. Add it to the top of the batter in the tin.
-
Bake for 15 minutes at 350 degrees, then reduce the heat in the oven to 325 and bake for an additional 25-30 minutes, until the edges are nice and golden brown and a knife inserted in the center comes out clean. Let cool before slicing and serving. Enjoy!
Leave a Reply