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
Units
Scale
- 2 1/4 cup gluten-free pancake mix
- 1 teaspoon baking powder
- Pinch of salt
- 1 egg (See below and notes for vegan version)
- 1/3 cup egg white
- 3/4 cup unsweetened coconut or almond milk (drinking milk)
- 1 teaspoon pure vanilla
- 1 cup fresh raspberries
- 1/3 to 1/2 cup dairy free mini chocolate chips (such as Enjoy Life Chocolate Mini Chips)
- 2/3 cup raw sugar
- Pinch of cinnamon
- 1/4 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:
- 1/2 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 1/2 cup melted coconut oil, vanilla, and 2 tbsp apple cider together in small bowl.
- Also add 1 tsp 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
