Pancake Loaf
- Anthology of Crumbs
- Sep 30
- 1 min read
1
Searing the Beef
Keep this loaf dairy free by using oat milk and plant-based butter.
Maple flakes add extra sweetness and texture but can be skipped.
Best enjoyed fresh, but leftovers keep well at room temperature for 2 days or refrigerated up to 5 days.
Freezes beautifully for up to 2 months. Slice before freezing for convenience.
Delicious served warm with coffee or as a brunch centerpiece.
Notes
1
Preheat the oven to 325°F. Lightly grease a 9X5 inch loaf pan and line with parchment paper to make it easier to lift loaf out.
2
In a large bowl, combine the vinegar (or lemon juice) and milk and coconut cream. Mix and let sit for 10 minutes. If using buttermilk, pour in bowl and continue straight to next step.
3
Add sugar, melted butter, maple syrup, and vanilla to milk. In another bowl, combine flour, cornstarch, baking soda, baking powder and salt.
4
Make a well in the dry ingredients and pour wet ingredients in. Gently fold just enough to combine, don’t overmix.
5
Pour into prepared pan and bake for 20 minutes. Meanwhile, make the crumble topping.
6
Whisk together the flour, brown sugar, granulated sugar and cinnamon. Mix the softened butter until a coarse crumble forms.
7
Sprinkle crumble topping evenly over the bread after 20 minutes. Careful not to shake the loaf tin! Continue to bake for another 60 minutes (depending on your oven), until a skewer inserted into the middle comes out clean.
8
Remove the bread from the oven and let it cool for 20 minutes before taking it out of the pan. Cool completely before slicing.
Instructions
1 cup sugar
½ cup butter (melted
plant based optional)
2 Tbsp maple syrup
1 tsp vanilla extract
1 cup buttermilk (or oat milk with vinegar to 235 ml)
1 Tbsp vinegar or apple cider vinegar or lemon juice (if not using buttermilk to equal milk to 1 cup)
½ cup coconut cream
1 ½ cups flour
2 Tbsp arrowroot powder (or cornstarch or 1 egg)
1 tsp baking soda
½ tsp baking powder
½ tsp salt
¼ cup flour
2 Tbsp butter (melted)
2 Tbsp brown sugar
2 Tbsp granulated sugar
2 tsp ground cinnamon
1–2 Tbsp maple flakes (optional)
Pancake Loaf
Anthology of Crumbs
This pancake loaf is soft, fluffy, and layered with the cozy flavor of maple syrup and a buttery crumble topping. Baked in a loaf pan, it brings the nostalgic warmth of pancakes to your table in a sliceable form, perfect for sharing at brunch or enjoying with a cup of coffee.
Servings :
1 loaf: 6-8
Calories:
Prep Time
15 min
Cooking Time
1 hr 20 min
Rest Time
0
Total Time
1 hr 35 min
Comments