Optimize mornings with actionable tools and techniques, nourishing breakfast recipes & more!
My first e-book, Morning Light, is out now! You'll learn how to make the most of every morning, maximize your body's natural rhythms, improve your health and become more of a morning person. Plus, 15+ balanced breakfast recipes!
*this page may contain affiliate links, which means I will make a small commission for products purchased through my link.
So there’s this thing that happens where Trader Joe’s comes out with original products every now and then that are really creative and tend to amass a sort of cult following + excitement. Some examples include the Everything But The Bagel seasoning and Cauliflower Gnocchi that fly off the shelves and become so difficult to find in stores due to demand. Part of that might be social media, with pages dedicated to TJ finds, and also the health and wellness foodies on the platform, but I have to give it up to them because some of these products are really very unique. The most recent product that caught my eye was their Pancake Bread and while the majority of their products tend to be accidentally vegan friendly, this loaf was sadly not.
That being said, I thought the concept was absolutely genius, and love a good loaf (e.g. my Fluffy Banana Bread), so I set out to re-create an at home Vegan Pancake Bread that would be vegan (of course) and also gluten-free friendly. The upside of recreating it at home is that the ingredient list naturally was much healthier and shorter in comparison with the original.
But how could I recreate this Pancake Bread without having tried it first myself? Well, I employed a team of expert taste testers (AKA non-vegan friends of mine) to eat it and describe the textures and flavours, and I also crept around on the internet and discovered several TJ fan blogs that described the loaf in great detail. From my research I gathered that the loaf was similar to a pound cake in many ways, but not as maple-y as you’d think. More of an aftertaste of sorts. The loaf also had a malt-y flavour, and of course a crunchy crumble to top, but overall, wasn’t overwhelmingly sweet.
Maple syrup is already one of my favourite products to use in baking as an alternative to conventional white or refined sugars, but I had to get creative with the malt component. To add that, I used maca and mesquite, both adaptogens that really enhance a malted flavour. This is optional primarily for flavour, by the way but of course, in addition to flavour, they’re adaptogens, which adds a really nice little health boost. While we’re on the topic of health, you can probably tell by now that this Vegan Pancake Bread is significantly healthier than the TJ’s original, and it’s also oil free as well.
And how do you make a crumble without oil or vegan butter you ask? For that I experimented with using coconut butter, crumbled with coconut sugar and a little bit of oat flour. The result was a perfect crumble, and will probably be my go to from now on. I will say that if you’re going for more accurately similar results in flavour, I’d skip the coconut butter and consider vegan butter only because the coconut butter will add a very mild coconut flavour. Barely detectable in my opinion, but according to some of my friends, took away from the maple flavour.
This recipe is really quite easy to make, and is a great alternative for anyone out there who also feels a little bit left out of the Pancake Bread world right now! It’s delicious served in thick slices, toasted before eating and drizzled with a little additional maple syrup and a little bit of vegan butter and also freezes well. P.S. Secret food photography tip but that “butter” is actually coconut butter mixed with turmeric to create the look of vegan butter because well… I don’t have any in my kitchen right now ha!
A vegan and gluten-free take on Trader Joe’s Pancake Bread, a sweet loaf with notes of maple and a sugary crumble topping. This recipe is not only vegan and gluten-free but also refined sugar-free, oil-free, and much healthier!
Preheat oven to 350F degrees while you prep batter. You’ll need a lined rectangular baking dish for this.
In a large bowl, whisk together dry ingredients and break down any clumps. Create an opening in the center of the bowl and add wet ingredients. Using a spatula, stir to combine until a smooth batter forms.
Transfer batter into linked baking dish.
In a small bowl, use your hands to combine coconut butter, coconut sugar and oat flour. Use a pinching motion until a crumbly texture forms. Sprinkle this on top of the loaf.
Bake the loaf for about 30-45 minutes or until golden brown on top and cooked through. Use a toothpick to check that the center is cooked through.
Wait until completely cooled to cut slices. Enjoy!
Crumble Topping: If you’re going for more accurately similar results in flavour, I’d skip the coconut butter and consider vegan unsalted butter only because the coconut butter will add a very mild coconut flavour.
Equipment: I made this recipe with a large bowl and a whisk, which I found to be just fine. If you prefer to use a standing mixer with the whisk attachment, you can also do that.
This pancake bread should be served in thick slices, toasted before eating, and drizzled with additional maple syrup and a little bit of vegan butter.
It’s the perfect brunch dish that your friends and family will love!
Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
You can wrap the pancake bread loaf in plastic wrap and store it in a freezer-safe ziptop bag for up to 3 months.
You can also store the sliced loaf in a freezer-safe, airtight container if preferred.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
Some brands I’ve had the pleasure of working with…
13 Comments on Vegan Pancake Bread (gluten-free, oil free) Trader Joe’s Copycat Recipe