This Gluten-Free Pancake Bread is an allergy-friendly quick bread made from your favorite pancake and waffle mix! Great for brunch or breakfast, it’s simple to make with wholesome ingredients. Freezer-friendly and vegan.
The Easiest Allergy-Friendly Breakfast
Back in the day, I used to help out at a few of the gluten-free expos, and many of the families that came had kids with tons of of other food allergies. It broke my heart because all they wanted was a normal childhood with normal eats and treats.
That’s why I love when I can create allergy-friendly recipes that kids actually want to eat. Did you even know you could make a delicious bread with pancake mix? It’s so easy, tastes just like pancakes, and is definitely less messy!
Toss in your favorite mix-ins, we used raspberries and chocolate chips, for the perfect grab-and-go pancake the entire family will love!
Ingredients You’ll Need
Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information.
For the Bread
- Gluten-free pancake mix – We love Enjoy Life Foods because they use simple wholesome ingredients in each product.
- Egg and egg whites – See recipe card for vegan egg alternative.
- Unsweetened non-dairy milk – Almond or coconut milk work best for this recipe.
- Raw sugar – Feel free to use your favorite sugar substitute instead.
- Baking Essentials – Baking soda, salt, vanilla extract, and cinnamon.
Mix-Ins
We used raspberries and chocolate chips, but you use any mix-ins that you would use for pancakes or waffles. Make blueberry pancake bread, apple cinnamon, or coconut macadamia! The possibilities are endless!
- Fresh raspberries – Or use whatever fresh fruit you like that’s in season.
- Dairy-free mini chocolate chips – We used Enjoy Life Chocolate Mini Chips!
- Optional cocoa powder – For extra chocolate flavor!
Our Favorite Gluten-Free Pancake Mix
These brands are definitely my go-to for allergy-friendly baking and more!
- Enjoy Life Foods products are free-from the “top eight” allergens: wheat/gluten, dairy, peanuts, tree nuts, egg, soy, fish and shellfish. Products are also made without casein, potato, sesame and sulfites.
- Bob’s Redmill Gluten-Free Pancake Mix and their Paleo Flour Mix is great for flatbread and pancakes.
- Pamela’s Grain Gluten-Free Pancake Mix.
How to Make Gluten-Free Pancake Bread!
- Grease or line a 9×3 bread pan. Set aside
- Mix your pancake mix and the rest of your dry ingredients in a bowl.
- Whisk together your eggs, milk, and vanilla extract. For vegan option, mix ½ cup melted coconut oil, vanilla, and 2 tablespoon apple cider together in small bowl (instead of eggs). You’ll also add 1 teaspoon more baking soda to dry ingredients.
- Combine your wet ingredients with dry ingredients and mix until smooth.
- Fold in raspberries and mini chocolate chip .
- Pour batter into lined 9×3 pan and bake 30-35 minutes.
Gluten-Free Chocolate Raspberry Pancake Bread
- Total Time: 35 minutes
- Yield: 10 slices 1x
Description
This Gluten-Free Pancake Bread is an allergy-friendly quick bread made from your favorite pancake and waffle mix! Great for brunch or breakfast, it’s simple to make with wholesome ingredients. Freezer-friendly and vegan.
Ingredients
- 2 ¼ cup gluten-free pancake mix
- 1 teaspoon baking powder
- Pinch of salt
- 1 egg (See below and notes for vegan version)
- ⅓ cup egg white
- ¾ cup unsweetened coconut or almond milk (drinking milk)
- 1 teaspoon pure vanilla
- 1 cup fresh raspberries
- ⅓ to ½ cup dairy free mini chocolate chips (such as Enjoy Life Chocolate Mini Chips)
- ⅔ cup raw sugar
- Pinch of cinnamon
- ¼ cup or less vegan butter or naturally refined coconut oil melted for topping
- maple syrup to serve on top
- For extra chocolate flavor add 1 Tablespoon cocoa powder. In the mix or on top.
VEGAN OPTION
To replace eggs you will need the following:
- ½ cup melted naturally refined coconut oil
- 2 Tablespoon apple cider vinegar
- 1 teaspoon baking soda
Instructions
- Preheat oven to 350F.
- Grease or line a 9×3 baking/bread pan. Set aside
- First, mix your pancake mix and the rest of your dry ingredients in a bowl.
- Whisk together your eggs, milk, and vanilla extract. See notes for vegan baking instructions.
- Combine your wet ingredients with dry ingredients and mix until smooth.
- Fold in raspberries and mini chocolate chips .
- Pour batter into lined 9×3 pan
- Bake 30-35 minutes. Remove from oven
- Drizzle with coconut oil/butter or vegan butter while it’s still warm. Add a tiny bit of syrup on top as well.
- Serve right away or Store in refrigerator or freeze (foil works great to wrap it up)
Vegan Version
- Instead of eggs, mix ½ cup melted coconut oil, vanilla, and 2 tablespoon apple cider together in small bowl.
- Also add 1 teaspoon more baking soda to dry ingredients.
- Create a small hole in batter, then add your oil, vinegar, vanilla mix to dry ingredients. Don’t mix. Then slow add in your milk. Mix gently.
- Fold in the raspberries and chocolate.
- Bake for 30-35 minutes. The vegan pancake bread will not rise as high as with eggs, but still tasty!
Notes
- Nutrition shown below for one gluten free slice, including coconut oil/butter on top.
- Vegan pancake bread is higher in calories. Around 300 calories per slice with the drizzle on top. Higher calorie is due to egg replacement.
- We used raspberries and chocolate chips, but you use any mix-ins that you would use for pancakes or waffles. Make blueberry pancake bread, apple cinnamon, or coconut macadamia! The possibilities are endless!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snack
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 243
- Sugar: 21.4 g
- Sodium: 335.6 mg
- Fat: 5.2 g
- Saturated Fat: 2.7 g
- Carbohydrates: 45.2 g
- Fiber: 3.3 g
- Protein: 6.6 g
- Cholesterol: 18.6 mg
I made this using cherries and it is absolutely delicious! I also made the vegan version but instead of using extra coconut oil for the egg replacement I mashed up a banana and it turned out delicious. Is this a bread that needs to be stored in the refrigerator?
Oh i love that! Yes, to keep fresher longer, I would store in the fridge, wrapped in plastic wrap.
I tried this recipe today (non vegan option)and it is still soggy in the middle. Any suggestions on how to fix that? Thank you.
It could be the coconut oil ratio with the type of pancake mix you use. Which brand did you use? You can reduce oil if you have more starch in the mix. Happy to help!
I used Pamela’s pancake mix. I made the non vegan option so I didn’t have any coconut oil in the mix. Could it be too much almond milk, could I try reducing that? Thank you
Hi Lindsey
I am fascinated. Is the coconut oil / vinegar / baking soda mixture another type of egg replacement – for any recipe?
Can I make my own pancake mixture? Is it just a mix of flours?
Thanks so much,
Kay – all the way from Cape Town
Hi. Is it essential to add the additional “butter” after the loaf is baked? Does it make a difference when enjoying the loaf? Thank you
It makes it quite tasty, but you can definitely skip!
Very Nice Article keep it up, Thanks for sharing this amazing information with us, keep sharing this type of stuff.
just the two words — pancake bread — WOW!
you’d love jen!!! p.s how are you?!!
This loaf looks like the PERFECT substitute for people who cannot flip pancakes. Otherwise, me…. XD
You always impress me with your creativity and inventiveness. Also it’s like you knew raspberries are pretty much my favorite fruit. Blows kiss.
P.S. I love the Enjoy Life brand. Great company, great products.
oh well, you are too kind to me. Keep it up. And yes, I knew your love for raspberries. They are tart and sweet and RAZZAMATAZZ like you. Mwah!
I loved the way you discuss the topic great work thanks for the sharing this valuable info. I really enjoy reading this article.
I’ll take two! This looks incredible. The chocolate raspberry combination is always a favorite.
This recipe looks amazing! Thanks for sharing!
Absolutely! And thank you Kristina!
Valuable information! Looking forward to seeing your notes posted. The information you have posted is very useful. Keep going on, good stuff. Thank you for this valuable information. I have enjoyed reading many of the articles and posts contained on the website, keep up the good work and hope to read some more interesting content in the future.
Celiac awareness month is such a good idea because it does bring more light to what celiac disease is and why people have to be gluten free (in the case of Celiac). I think it’s so cool to see more and more brands do lots of gluten free products so nobody has to miss out. And this bread is BEAUTIFUL Lindsay.
I am drooling over here! What I wouldn’t give for some of this chocolate raspberry pancake bread! Totally making this!
Haha! Knew you’d love friend! Enjoy!
Pancake Bread . . this would be perfect with bacon sandwiched between!
um… PURE GENIUS!
Great way to enjoy pancakes at soccer, and I have that mix in the cupboard!
Super idea Sarah! Let me know what you think!
Pancake Bread?! Absolutely brilliant! Now, I need some…
Thanks! And yes, you need! 😉
That looks so amazing & always love that you help people out with digestive disorders xoxoxo
And I thank you for always supporting me!! Xxoo
Chocolate and raspberries is a winning combination! Then again, what doesn’t chocolate go with?! 😉
Haha true statement!
I’m glad you two had a nice getaway. And a free condo?! Nothing says “I love you” like free. Tell Kiwi happy belated!
Pancake bread is genius. I’m forever making actual pancakes WAY too bog and therefore am unable to flip them without making a pancake scramble. Doh.
Well, not free condo, but mates rates. LOL! Which is still good. Right? Gotta know the right people. Kinda wish we had a time share now. Le sigh.
As we’ve previously established I’m OBSESSED with the phrase pancake bread. I know some of it is because I was married to a trademark lawyer but you must snag this for yourself. Not only is this recipe fantastic the words you’ve use to describe it are perfect and capture the best image in my brain!!
Haha yes, I’ll trademark it for sure!
Brunch, chocolate, raspberries, pancakes, bread–
all of the best ideas. SOLD
YES! So much to love, right?!
Combining raspberries and chocolate is always a good idea, IMHO. Adding them in this easy recipe is a beautiful and delicious thing!
Yes, I agree they’re such a delicious combination! Hope you try!
This bread is breathtaking ~ and such a fun idea!
Thanks Sue!
That is one loaded loaf! And you are amazing for spreading awareness on Celiac. I gotta check out some of the Enjoy Life products. And I got to make me a slice of this incredible goodness!
Thanks Tina! Yes, check them out – you’re going love Enjoy Life products! Would love to know if you make this!
This bread looks incredible! I’ll have to pick up a box of the Enjoy Life mix at the store next time I’m there! Can’t wait to make this recipe!! Great idea to serve it with syrup!!
Sounds like a great plan! Let me know what you think Deborah!
This loaf is such a beautiful colour. I don’t think you could have created anything more beautiful and tempting in your quest to support Celiac Awareness. I certainly would like to try this out.
Thank you Lucy! I do hope you get a chance to try this. Would love to hear what you think!
This bread looks delicious! I’ll have some for breakfast, then second breakfast, and then probably finish it off for an afternoon snack, lol!
go for it. I sure did! LOL!
Beautiful photos, this looks and sounds so delicious it wouldn’t last long in my house that’s for sure.
Thank you Emily! Haha! It didn’t last long in our house! Time to make more!
I was actually going to say please pass me a piece but now I think I’ll take the whole loaf. Totally agree about how new brands and items to help people with allergies are changing and helping them – but I find it also helps and makes it easier for people like me to bake and cook for friends with such allergies.
Pass me a loaf! I’m all about raspberries and chocolate together, and Enjoy Life is A++ brand!
I know right?! So delicious!