Protein Pancake Streusel Bread

Breakfast

Protein Pancake Streusel Bread

Pancake mix and skyr make an easy quick bread with an oat and brown sugar streusel.

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Yield
8 servings
Cuisine
American

Serving ideas

Serve slices with maple syrup and softened butter.

Ingredients

See the ingredient checklist
  • cooking spray
  • 2 cups protein pancake mix, 252 g
  • 2 tbsp granulated sugar
  • 1 large egg
  • 1 1/2 cups whole milk
  • 1/3 cup plain skyr yogurt
  • 6 tbsp all-purpose flour, 45 g
  • 6 tbsp old-fashioned oats, 42 g
  • 1/4 cup packed light brown sugar, 53 g
  • kosher salt, a pinch
  • 4 tbsp cold unsalted butter, plus softened butter for serving
  • maple syrup

Before you cook

Mix the batter gently and stop when there are no dry pockets.

How to make Protein Pancake Streusel Bread

  1. Heat the oven to 350°F. Line a 9-by-5-inch metal loaf pan with parchment, leaving an overhang on the long sides, and spray the parchment.

  2. Whisk pancake mix and granulated sugar. Separately whisk egg, milk and skyr. Stir the wet mixture into the dry ingredients just until combined and pour into the pan.

  3. Mix the flour, oats, brown sugar and salt. Rub in the cold butter until small clumps form and scatter them over the batter.

  4. Bake for 55 to 60 minutes, until golden and a tester comes out with a few crumbs. Cool in the pan 15 minutes, then lift the loaf out by the parchment.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Protein Pancake Streusel Bread

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Pancake mix and skyr make an easy quick bread with an oat and brown sugar streusel.
Print Recipe
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Ingredients Instructions Notes

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Ingredients
  

Bread
  •  
    cooking spray
  •  
    2 cups protein pancake mix 252 g
  • 2 tbsp granulated sugar
  •  
    1 large egg
  • 1 ½ cups whole milk
  •  
    ⅓ cup plain skyr yogurt
Streusel
  • 6 tbsp all-purpose flour 45 g
  •  
    6 tbsp old-fashioned oats 42 g
  • Moist light brown sugar in a white prep bowl¼ cup packed light brown sugar 53 g
  • kosher salt a pinch
  • 4 tbsp cold unsalted butter plus softened butter for serving
  •  
    maple syrup

Instructions
 

  1. Heat the oven to 350°F. Line a 9-by-5-inch metal loaf pan with parchment, leaving an overhang on the long sides, and spray the parchment.
  2. Whisk pancake mix and granulated sugar. Separately whisk egg, milk and skyr. Stir the wet mixture into the dry ingredients just until combined and pour into the pan.
  3. Mix the flour, oats, brown sugar and salt. Rub in the cold butter until small clumps form and scatter them over the batter.
  4. Bake for 55 to 60 minutes, until golden and a tester comes out with a few crumbs. Cool in the pan 15 minutes, then lift the loaf out by the parchment.

Notes

Mix the batter gently and stop when there are no dry pockets.
Adapted from Francesca Zani, Delish.

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