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Yields:
8 serving(s)
Prep Time:
15 mins
Total Time:
30 mins
Cal/Serv:
255
High-protein breakfasts are all the rage right now, and this protein-packed pancake bread is my new obsession. It’s a high-protein, sliceable “pancake” that can be eaten for breakfast, as a snack throughout the day, and even dessert. Just like make-ahead breakfast stars, such as overnight oats or chia pudding, this bread also makes busy mornings a breeze. Make it over the weekend, freeze it, then defrost and enjoy as an on-the-go breakfast you can rely on all week! Ready to upgrade your mornings? Keep reading on for all of my top tips on how to make this bread your own.
The yogurt:
I’m also including yogurt in this bread, not only to make it more moist and dense, but to add in even more protein. I prefer a thicker-style yogurt like Icelandic Skyr or Greek, but regular yogurt will also work fine.
The pancake mix:
I used Kodiak buttermilk power cake mix, which contains whole-grain oats and flours. You can use other high-protein pancake mixes, but just make sure to follow the instructions on the packaging. The bread version of these pancakes does need a boost of sweetener, so I do suggest adding a little bit of sugar to the batter.
Variations:
This bread doesn’t have to be so serious—have fun with it! Add some chocolate chips (if you wish), or a sweet streusel topping like I did here. To make this really reminiscent of a pancake, I like to top mine with butter and syrup, but you can totally enjoy it on its own. Tip: Although pancakes are eaten right away, allow the bread some time to cool, then drizzle with maple syrup.
Storage:
Wrap any leftovers in an airtight container or plastic bag and store for up to 3 days at room temperature or in the refrigerator. Make the bread ahead, slice, and store in the freezer for up to 2 months. Defrost overnight and enjoy the following day.
Made this recipe? Let me know how it went in the comments below!
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Ingredients
Bread
Cooking spray
- 2 cups
(252 g.) protein pancake mix (such as Kodiak)
- 2 Tbsp.
granulated sugar
- 1
large egg
- 1 1/2 cups
whole milk
- 1/3 cup
plain Skyr yogurt
Streusel Topping
- 3 Tbsp.
all-purpose flour
- 3 Tbsp.
old-fashioned rolled oats
- 2 Tbsp.
light brown sugar
Pinch of kosher salt
- 2 Tbsp.
unsalted butter, chilled, plus more, softened, for serving
Maple syrup, for serving
Directions
Bread
- Step 1Arrange a rack in center of oven; preheat to 350°. Line a metal 9" x 5" pan with parchment, leaving a 2" overhang on both long sides. Spray parchment with cooking spray.
- Step 2In a large bowl, whisk pancake mix and granulated sugar. In a medium bowl, whisk egg, milk, and yogurt. Add egg mixture to dry ingredients and gently whisk until just combined (a few lumps are okay); do not overmix. Pour batter into prepared pan.
Streusel Topping
- Step 1In a medium bowl, mix flour, oats, brown sugar, and salt. Add cold butter and, using your fingers, break up butter into flour mixture until small clumps form. Sprinkle over loaf.
- Step 2Bake bread until puffed, golden brown, and a tester inserted into the center comes out with a few crumbs attached, 55 to 60 minutes. Let cool 15 minutes.
- Step 3Using parchment overhang, lift out loaf and transfer to a platter. Drizzle with syrup and top with softened butter.
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