Vegan Blueberry Pancake Bread
Vegan copycat of the Trader Joe's pancake bread with massive amounts of crumble topping and tons of blueberries!
Servings: 8
Calories: 510kcal
Ingredients
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**
Instructions
- 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!
Notes
*To make toasted oat flour, spread out about 1/4 cup oats on to a baking sheet and toast for 5-7 minutes at 350 degrees(F). Then pulse in a blender or food processor to turn into flour. This is totally optional, but I highly recommend it!
**You can use frozen blueberries, I just recommend thawing and draining first.
Nutrition
Calories: 510kcal | Carbohydrates: 83g | Protein: 7g | Fat: 17g | Saturated Fat: 4g | Sodium: 445mg | Potassium: 212mg | Fiber: 3g | Sugar: 38g | Vitamin A: 942IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 3mg