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Pancake Bread

Processed with VSCO with au5 preset
Processed with VSCO with au5 preset

Chef notes

The thing about Trader Joe’s pancake bread is that it requires a ton of ingredients. I wanted to make my own version a little healthier, more wholesome and accessible for people with dietary restrictions. No offense to Trader Joe's, but it's really satisfying to make an unprocessed alternative to their recipe! I'm slightly obsessed with this bread. It’s perfect at any time of day — breakfast with a drizzle of maple syrup, in the afternoon with a cup of coffee or even for dessert. This recipe is gluten free, dairy free and contains no refined sugar. And you’d never know it.

Special equipment required: 9x5 loaf tin


For the crumble
  • 1/3 cup coconut oil, softened
  • 1/4 cup coconut sugar
  • 1 cup oat flour
  • 1/2 teaspoon cinnamon
For the cake
  • 1/3 cup coconut oil, melted and cooled
  • 2 eggs
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut milk
  • 2/3 cup coconut sugar
  • 1 1/4 cup oat flour
  • 1 1/4 cup almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 teaspoon cinnamon


For the crumble:

Combine all of the ingredients.

For the cake:


Preheat oven to 350°F 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 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, forming the batter.


Pour pancake bread batter into the tin, and top with crumble.


Bake for 15 minutes at 350°F.


Reduce oven temperature to 325°F, and bake for another 25-30 minutes, until edges are golden brown and a knife inserted in the center comes out clean.


Let cool before slicing and serving. Enjoy!