For a long time, I’ve been eyeing the pancake bread at Trader Joe’s, but alas, it is not vegan. Don’t worry though, I fixed the problem for you and made it even better. This vegan blueberry pancake bread is nothing short of spectacular. With a massive amount of crumb topping and blueberries added it, this pancake bread will insure you aren’t missing anything! All of the ingredients are pretty basic and ones you may have lying around already. While this bread does take a while to bake, it is easy to put together and well worth the wait!
I did a lot of research before testing this recipe, and the Trader Joe’s bread and all the pancake bread recipes I found had malted milk powder in them. So, I did research on a good vegan replacement and all I could find was maca powder. Since one of my main goals is to not use ingredients that aren’t generally readily available, I had to really think about this one!
Thus, toasted oat flour was introduced. I thought, ‘what could I use to create that nutty, creamy flavor that malted milk powder adds?’ So, I toasted oats, and ground them up and boom! That was it. The toasted oat flour is optional, but I do recommend it! It tastes nutty and sweet and it really just tastes like breakfast!
Serve warm with vegan butter and maple syrup. Serve cold as a grab and go snack. Toast it and slather with jam. The possibilities are endless and oh so fun! This recipe makes a pretty large loaf of vegan blueberry pancake bread, so you can share with friends or eat it for breakfast for a few days! My favorite thing to do is drizzle it with maple syrup. Oh and 3 children were asked for their opinions on it, and they all gave it two thumbs up!
Vegan Blueberry Pancake Bread
For the Crumble Topping
- 1/3 Cup Brown Sugar
- 1 1/4 Cup All purpose flour
- 1 teaspoon Cinnamon
- Pinch of Salt
- 1 Tablespoon Maple syrup
- 5 Tablespoons Vegan butter, room temperature
For the Bread
- 2 Cups All purpose flour
- 1 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 1/4 Cup Toasted oat flour(optional)*
- 1/2 teaspoon Salt
- 2 Tablespoons Flax meal
- 3 Tablespoons Water
- 1/2 Cup Vegan butter, room temperature
- 1/2 Cup Organic cane sugar
- 1/4 Cup Apple sauce
- 1/2 Cup Non dairy milk, I used soy milk
- 1/2 Cup Maple syrup
- 1 teaspoon Vanilla
- 1 Cup Fresh blueberries**
- Preheat the oven to 325 degrees(F).
- First make the crumble topping. In a medium sized mixing bowl, add the brown sugar, the flour, the cinnamon and salt. Stir to combine.
- Then pour in the maple syrup and break up the vegan butter with your fingers and drop it into the dry mixture. Using your fingers or a fork, work the maple syrup and butter into the dry ingredients until it resembles crumbs. It should hold together if pressed together. Set aside.
- Now make the batter, in a medium sized mixing bowl, combine the flour, baking soda, baking powder, toasted oat flour and salt. Stir to combine and set aside.
- Next, in a small mixing bowl, combine the flax meal and water to create a flax egg. Set aside to thicken for 1-2 minutes.
- Then in a large mixing bowl, add the vegan butter and sugar. Whisk together until fully combined.
- Pour the flax egg once it has thickened, the apple sauce, non-dairy milk, maple syrup and vanilla into the butter/sugar mixture. Whisk until fully combined.
- Now, add the dry ingredients to the wet ingredients, a little at a time, whisking until fully combined.
- Then fold in the blueberries.
- Line a bread pan with parchment paper, then pour the batter into the pan. Smooth out and then top with the crumble topping. It will seem like there is too much crumble topping, I promise it is just right!
- Bake for 1 hour and 15 minutes- 1 hour and 25 minutes. Check by sticking a toothpick or thin knife into the center and when it comes out clean it is done.
- Let cool a bit and slice. Then serve with vegan butter and maple syrup. Or let cool completely and toast. Top with anything you want!