Pancake Loaf
What do you get when you cross a pancake with coffee cake? An amazingly delicious pancake loaf!
Pancake Loaf
Yield: 8-10 slices
Prep time: 15 MinCook time: 1 H & 20 MTotal time: 1 H & 35 M
This is a slightly different version of Crazy Vegan Kitchen's recipe (which is perfect as it is!) It's a take on pancakes but denser while still moist, fluffy, and made using simple ingredients. Best part? Can be vegan!
Ingredients
Crumble Topping
Instructions
- 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.
- 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.
- Add sugar, melted butter, maple syrup, and vanilla to milk. In another bowl, combine flour, cornstarch, baking soda, baking powder and salt.
- Make a well in the dry ingredients and pour wet ingredients in. Gently fold just enough to combine, don’t overmix.
- Pour into prepared pan and bake for 20 minutes. Meanwhile, make the crumble topping.
- Whisk together the flour, brown sugar, granulated sugar and cinnamon. Mix the softened butter until a coarse crumble forms.
- 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.
- Remove the bread from the oven and let it cool for 20 minutes before taking it out of the pan. Cool completely before slicing.
Notes
Storage: Can be stored at room temperature, covered for up to 3 days or in the fridge up to 1 week.