Not only for Pancake Day!
We found this recipe while searching for pancake alternatives and inspiration came from a recipe creator across the pond.
There's a non-vegan pancake bread available by Trader Joe's in the US and Remy from @veggiekins took it upon herself to create a vegan, gluten-, and refined sugar-free version of it with probably only half of the ingredients- all natural, wholesome, and good for you.
She specialises in vegan + gluten-free + mostly oil-free recipes with a whole food plant based philosophy- you can check out the original recipe here: https://veggiekinsblog.com/2019/05/23/vegan-pancake-bread/
This pancake bread is light, moist, and fluffy just like a pancake but shaped like a bread so you can have it toasted and smothered with layers and layers of nut butter....
We adapted the recipe slightly by adding nut butter to the mix (of course) and used nut butter to create the crumble instead of vegan butter or coconut butter.
How to make our pancake bread
12 (makes one loaf in a standard size tin)
* 1 cup of fine oat flour (you can grind oats in a kitchen blender and sieve through
* 1/2 of teff flour (GF, used in Ethiopia to make Injera pancakes, the national dish of Ethiopia & Eritrea)
* 1/2 of brown rice flour GF
* 1/2 tsp baking soda
* 1/2 tsp baking powder
* 1/2 tsp of cinnamon
* 1/2 cup of vegan milk (we used oat)
* 1 tsp of apple cider vinegar
* 1/3 cup of maple syrup
* 1/2 cup of Jake's Boost Cacao Boost nut and seed butter
* 1/2 tsp of vanilla bean extract
* 2 flax eggs (2 tsp of flaxseed, 6 tsp of water)
For the crumble:
* 1/4 cup of Jake's Boost Tiger Boost nut and seed butter
* 1/4 cup of oat flour
* 1 tsp vanilla extract
1. Pre-heat oven to 170* while prepping the batter. Get a standard size loaf tin and use a little coconut oil to line the tin, use a strip of baking parchment and place in the middle of the tin to make lifting the loaf out after baking a little easier
2. In a large bowl, combine all dry ingredients and break down all lumps
3. in a small bowl, combine flax seed and water, mix in with the rest of the wet ingredients in a large bowl.
4. Now, use hand mixer on lowest setting and slowly pour wet ingredients into dry ingredients. Stir until smooth batter forms
5. Transfer batter into loaf tin, use spatula to spread evenly.
6. In a small bowl, use your fingers to combine Tiger Boost, oat flour, and vanilla. Use a pinching motion until a crumbly texture forms. Sprinkle this on top of the loaf.
7. Cover loaf with some foil and bake for 30 minutes, then take foil off and bake for another 10 minutes. You want the top to turn golden brown but not burn. Use a tooth pick to check that the centre is cooked through.
8. Wait for the loaf to completely cool before cutting or it will fall apart.