Chocolate + Cinnamon Sugar Pan Bread
/Breakfast is coming a little late today, but I’m hoping that by the end of this post you won’t even remember.
Because, chocolate.
And, cinnamon.
In your breakfast.
By now I’m sure you all know about pan bread. I first posted pan bread with multiple flour variations in this post and haven’t been able to stop experimenting since.
Despite the name pan bread is neither bread nor a pancake.
Pan bread can best be described as a bread-like tortilla. It can be whipped up in 1 single bowl and then cooked in a pan in under 5 minutes. Sometimes I eat them hot but they’re tasty cold or at room temp as well. You can make a big batch and keep them in the fridge for a week or in the freezer for even longer [stick parchment between each one and seal in a freezer bag]. They’re thicker than a tortilla but they do roll pretty easily, just not as tightly.
It’s basically the easiest, quickest, most versatile and nutrient dense gluten-free bread option you’re going to find. You can make them sweet or savory and with almost any type of flour you like. You can even make them gluten-free and vegan.
You can turn pan bread into a quick pizza option or fold over for a grilled cheese or quesadilla. They’re also great as a side to soup or stuffed with avocado goat cheese spread. My favorite way to use pan bread obviously involves breakfast.
Chocolate + Cinnamon Sugar Pan Bread
gluten-free // yields 3, 5-7 inch pan breads
Chocolate:
- 1 large egg
- 1/4 cup almond/soy/2% milk, plus 1T if needed
- 1-2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 3 tablespoons light/raw buckwheat flour
- 3 tablespoons gluten-free oat flour
- 1 1/2 tablespoons unsweetened cocoa powder
- ghee/oil for pan
Cinnamon Sugar:
- 1 large egg
- 3 tablespoons almond/soy/2% milk
- 1 teaspoon pure vanilla extract
- 3 tablespoons light/raw buckwheat flour
- 3 tablespoons gluten-free oat flour
- 2 teaspoons muscovado sugar, plus more for sprinkling - or brown sugar
- 1 1/2 teaspoons cinnamon
- ghee/oil for pan
topping options: nut butter, banana, apples, coconut, dried fruit, nuts, ground flax, chia seeds
Heat a medium sized pan over medium heat and lightly grease with ghee or oil.
Whisk together wet ingredients for either version in a bowl until fully combined. Add in the dry ingredients and whisk until just combined. The batter should be easily poured. If it seems thick add 1T more milk and stir.
Pour 1/3 of the batter in the center of your heated pan and spread to about 5-7 inches in diameter with a silicone spatula or the back of a spoon. *For the cinnamon version: After spreading the batter in the pan, sprinkle a bit more [1-2 teaspoons] muscovado sugar on top of each. Cook until bubbles fill the top surface [2-3 minutes] then flip with a large metal spatula and cook another 1-2 minutes longer. Pan breads should hold together and flip easily.
Top as desired and serve. Or, allow pan breads to cool and store covered in the fridge for up to 1 week. Or, place in a freezer bag with parchment or wax paper between each bread.
notes: You can definitely sub in different flours but the amount of liquid needed may vary [ie: corn flour will need more milk as it’s very absorbent]. I prefer to grind light/raw buckwheat flour at home as the packaged variety has a much stronger/earthier flavor, but it will work. You can easily grind buckwheat flour from raw buckwheat groats in a blender, coffee grinder, magic bullet, etc. Grind until soft and flour-like in texture. Oat flour can also be ground at home from oat groats, steel cut oats, or rolled oats. Use certified gluten-free if needed.
*For a vegan pan-bread recipe, look here!
Might be late for Friday breakfast, but I’m pretty sure that makes it just in time for Saturday + Sunday and all of next week.
Happy weekend!
Ashley
