All my of my recipes are allergy friendly and gluten free! I am celiac, lactose intolerant and allergic to almonds so it is important to me to create easy recipes that are allergy friendly! This pancake bread is gluten free, dairy free and nut free.

This recipe is perfect for busy mornings or anyone who loves pancakes! It uses a pre-made gluten-free pancake mix, so there’s no need to measure out a bunch of dry ingredients. Just mix the pancake mix with water, fold in some chocolate chips, and bake it all in one loaf pan. That means minimal mess and fewer dishes to clean later. Plus, this pancake bread is great for meal prep. You can bake a whole loaf for the week’s breakfasts or snacks, or portion it out into a muffin tin for easy grab-and-go treats.

Trader Joes Copycat Pancake Bread (Gluten free)

why you’ll love this allergy friendly recipe

I love the idea of trader joe’s pancake bread but it is not gluten free. So here is a copycat recipe that is gluten free!
This quick bread recipe is super simple: just pancake mix and water.
This moist loaf can be topped with a drizzle of maple syrup to create the same notes of maple that you would get when eating pancakes.
Pancakes are a breakfast classic and this bread will be your new favorite version of them!
If you love banana bread you’re going to love this pancake bread too!

ingredients & substitutions

Instant gluten-free pancake mix: This is the base of the pancake bread. It contains flour, sugar, leavening agents, and flavorings that are already gluten-free. You can use any brand of instant gluten-free pancake mix. If you don’t have pancake mix, you can make your own with gluten-free flour, baking powder, sugar, and salt. If you are not gluten free you can use any standard just-add-water pancake mix.

Water: This activates the dry ingredients in the pancake mix and helps the batter to mix well. You can substitute milk, plant-based milk, or juice for some of the water.

Dairy-free chocolate chips: These add sweetness and chocolate flavor to the bread. You can use regular chocolate chips if you don’t need the recipe to be dairy-free. You can also substitute chopped nuts, dried fruit, or seeds for the chocolate chips.

taste & texture

This pancake bread is like having pancakes in bread form, but even better! It captures all the delicious sweetness and flavors you love from pancakes, but with a fluffy, cake-like texture. The chocolate chips add melty chocolated flavor in every bite.

directions

Preheat your oven to 350°F (175°C). Grease a loaf tin or line it with parchment paper for easier removal.
In a large mixing bowl, whisk together the pancake mix or dry mixture and water until smooth and free of lumps.
Gently fold in the dairy-free chocolate chips until evenly distributed.
Pour batter into the prepared loaf pan and spread evenly.
Bake for 30-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy!

expert tips & tricks

For a richer flavor, substitute some of the water with unsweetened applesauce or mashed banana.
Get creative with your chocolate chips! Try chopped nuts, dried fruit, or a swirl of cocoa powder for additional flavor variations.
Top your pancake bread with maple syrup, fresh berries, whipped coconut cream, or a sprinkle of powdered sugar.
Serve with a pat of melted butter on each slice to create that nostalgic buttermilk stack flavor.
Use any topping ingredients you want such as blueberries, strawberries or raspberries.
You can also bake in the air fryer but baking time will vary.
You can use other pan sizes but baking time will vary. Make sure to press lightly down on the top of the loaf, in the center to make sure it is fully cooked. It will pop back up right away when cooked. If it leaves a dent it is still not done cooking.

recipe variations

To make this pancake bread recipe low carb use a low carb pancake mix such as one with almond flour.
For a fun banana bread flavor, add a sliced banana on top of the batter before baking. This will let the banan cook right into the slices and caramelizing in the pan.
You can add your own crumb topping to this delicious pancake bread to make it more like a coffee cake. Just mix brown sugar with butter together in a small bowl. Place on top of the batter before baking.
Add 1 tbsp of any flavoring you want to enhance this bread. Add a little bit of extract such as maple extract or a hint of maple syrup, almond extract or vanilla extract.

serving, storing and meal prepping

Serve alongside a cup of coffee or with other breakfast food such as greek yogurt or fruit salad.

Enjoy your pancake bread warm or at room temperature. Toast slices in a skillet or oven for a crispy exterior.

This bread stores well! Wrap it tightly in plastic wrap and keep it fresh for a few days on the counter or up to a week in the fridge. For longer storage, freeze the entire loaf or pre-sliced portions in freezer bags.

To reheat, thaw frozen slices in the fridge overnight or warm them from frozen in the toaster or oven at low heat until warmed through.

This recipe is perfect for meal prep! Bake the batter in a muffin tin for individual pancake bread portions that freeze and reheat well.

Looking for more allergy friendly easy recipe?

If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes plus a weekly grocery shopping list. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along!

Trader Joes Copycat Pancake Bread (Gluten free)

Kayla Cappiello

This pancake bread is gluten free, dairy free and nut free. This recipe is perfect for busy mornings or anyone who loves pancakes! It uses a pre-made gluten-free pancake mix, so there's no need to measure out a bunch of dry ingredients. Just mix the pancake mix with water, fold in some chocolate chips, and bake it all in one loaf pan. That means minimal mess and fewer dishes to clean later. Plus, this pancake bread is great for meal prep. You can bake a whole loaf for the week's breakfasts or snacks, or portion it out into a muffin tin for easy grab-and-go treats.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 45

Servings 8 slices

Ingredients

2 cups instant gluten-free pancake mix just add water variety
1 1/2 cups water or follow the amount of water on the package for 2 cups of pancake mix
1 cup dairy-free chocolate chips

Instructions

Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easier removal.
In a large bowl, whisk together the pancake mix and water until smooth and free of lumps.
Gently fold in the dairy-free chocolate chips until evenly distributed.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 30-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy!

Notes

To make this pancake bread recipe low carb use a low carb pancake mix such as one with almond flour.

For a fun banana bread flavor, add a sliced banana on top of the batter before baking. This will let the banan cook right into the slices and caramelizing in the pan.

You can add your own crumb topping to this delicious pancake bread to make it more like a coffee cake. Just mix brown sugar with butter together in a small bowl. Place on top of the batter before baking.

Add 1 tbsp of any flavoring you want to enhance this bread. Add a little bit of extract such as maple extract or a hint of maple syrup, almond extract or vanilla extract.

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