Cake for breakfast!!! Today we are making this Coffee Cake Baked Pancake with Oat Streusel Topping. A healthy way to enjoy cake for breakfast and it goes PERFECTLY with a cup of coffee. Its not too sweet- and lower in fat thanks to the substitution of applesauce for oil. Its packed with cinnamon flavour and just the best alternative to oatmeal.
I have to be in a really specific mood to eat oatmeal otherwise I can’t stomach it. I also can’t stomach baked oatmeal. The thought makes me feel ill haha!! I hate the texture and its just always so dense and blah. But this. This is different. Theres oats in here (ground up, to make a “flour”) plus regular flour and you could definitely sub part of the flour for protein powder to make it even more filling.
This Coffee Cake Baked Pancake with Oat Streusel Topping isn’t super sweet, which is why I love topping it with a drizzle of maple syrup and some berries! I put a little pat of butter on there too for good measure. Its absolutely delicious and perfect for weekend breakfast. Plus, you’ll have leftovers to heat up and enjoy for breakfasts throughout the busy week.
Great for snacking, too!
I can also see this being an excellent mid morning or afternoon snack with a cup of tea. It’s great room temperature or heated up slightly in the microwave. You could also add in some chocolate chips or blueberries before baking so you can easily enjoy it on the go without packing toppings. The options are endless and I hope you enjoy this awesome Coffee Cake Baked Pancake with Oat Streusel Topping recipe!
A baked pancake that is fluffy and tastes like coffee cake. With a perfect oat streusel topping.
2 cups nondairy milk
1 tbsp vinegar (white or apple cider vinegarwork best)
1 1/2 cups all-purpose flour (see note for protein powder sub)
1 cup oat flour
1 tbsp baking powder
1 tsp ground cinnamon
1/3 cup unsweetened applesauce
3 tbsp sugar
2 tbsp oil
Oat Streusel Topping:
1/2 cup oats
2 tbsp all-purpose flour
2–3 tbsp brown sugar
1/2 tsp ground cinnamon
2 tbsp vegan butter or coconut oil
Preheat oven to 350 F. Line a square 8×8-inch baking dish with parchment paper.
In a small bowl, combine the nondairy milk and vinegar and stir. Set aside.
In a large mixing bowl, add the flour, oat flour baking powder, cinnamon and sugar, Whisk to combine.
Add the nondairy milk mixture, apple sauce and oil and stir to combine.
Pour into prepared baking dish.
In a small mixing bowl, combine topping ingredients and mix with a pastry blender or your hands until its crumbly. Gently pour evenly over the cake.
Bake 33-35 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs clinging.
Let cool slightly, as it tastes sweeter when it has sat for at least 10-15 minutes and isn’t piping hot. Serve warm with berries and a drizzle of maple syrup. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
You can substitute up to half the all-purpose flour for protein powder. It will affect the flavour of course, so use unflavoured or a flavour you like.
Hi there! We are Liv and Greg - creators of "Greg's Vegan Gourmet" and “Liv B” - the food blog for people who want quick and accessible plant-based recipes, without sacrificing taste or convenience.
With mouth-watering photos and videos that inspire to embrace good food, you'll want to try it all - and come back for seconds!
When we’re not cooking, you might find us walking our two big dogs Willa and Hazel, or travelling to find the best food from all over the world.
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