Protein Pancake Bread

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!