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!
- 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
- 1/3 cup coconut oil softened/scoopable
- 1/4 cup coconut sugar
- 1 cup oat flour
- 1/2 tsp cinnamon
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!