Today is Monday, March 30th. On Friday, March 27th, I was let go from my job of two years at a place that I loved more than I can explain.

I moved to NYC in August to pursue my dreams of making Chen’s Plate my full time job. I wanted to get organized and spend my days content creating, recipe developing, and building connections with other brands and other amazing influencers. However, when I got the opportunity for promotion at my other job at the time, I didn’t want to lose the chance to see where that could take me. I had two very clear passions in life, and I wasn’t ready to let either of them go.

Flash forward to about two weeks ago. I’m interviewing for yet another promotion at the same job. Again, a job I still love, and while I’m aware that dreams can change, I’ve somehow forgotten about why I moved to NYC in the first place. I’ve been splitting my time between two jobs that I love very much, but I’m only able to give 50% of myself to both jobs. That doesn’t seem fair to them and it doesn’t seem fair to me.

When I was let go only a few days ago, I was heartbroken and betrayed and I still am. However, I’m attempting to shift my mindset and use this time as a gift. I moved to NYC in August to pursue Chen’s Plate full time, but I have not been doing that. So, I don’t know what will happen in the future or what I’ll want to do when my other job opens back up after all this craziness, but I do know that I can control what happens right now. I can control how much effort I put in during this time at home and I can control my attitude during it all.

So here I am, vowing to myself and to you guys, that today I’m putting my best foot forward and giving it my 100%. I’m here for you 100%. I am recipe developing, I am content creating, I am editing YouTube videos with my best friend, I am my business. I am hopeful during a time of complete unknown.

CInnamon Pancake Bread TIme:

If you read all that, thanks so much. I needed to get it off my chest.

If you’re here just for the recipe, here you go:

Inspired by the amazing Trader Joe’s Pancake Bread, I have made my own version made with all natural and organic ingredients. I used a simple pancake box mix to make your lives even easier.

I then added in my favorite brand of flours and baking products, Bob’s Red Mill, for his baking powder and almond flour.

When I use any brand of almond milk, I look for simple and clean ingredients. I want whole and real ingredients in my milk that I can pronounce, possibly as simple as almonds and water. For this, I used Califia Farms almond milk because of their clean ingredients in their non-dairy products.

When it comes to eggs, SO IMPORTANT to get organic. I am not vegan, so when I do eat meat or animal products, I want to make sure they are treated properly and come from the best places. I love Pete and Gerry’s eggs because they’re yolks are bright orange which is the first sign of a beautifully organic egg. Also, their team is amazing and I can’t complain 🙂

Finally, my go to brand of maple syrup is Parker’s Real Maple. The only ingredient in their maple syrup is 100% maple syrup. Maple syrup is already so sweet on it’s own, so when brands add added cane sugar or similar ingredients, I prefer not to use it.

I bake and cook with organic, real, whole, clean ingredients. Not because I feel I have to, but because I want to. There is nothing wrong with consuming products that have all those added ingredients, hell I do that weekly, but when it comes to my baking and cooking, I love to control what goes into it.

Recipe:

Ingredients:

For the Loaf:

• 1 box Simple Mills Pancake Mix

• 1/2 cup almond flour

• 1 egg

• 1/2 cup maple syrup

• 1/2 cup almond milk

• 1 tsp cinnamon

• 1/2 tsp baking powder

• 1 tsp vanilla

For the Filling: (optional, but also not :))

• 1/4 cup oat flour

• 1/4 cup vegan melted butter (I used Forager Project)

• 1/3 cup coconut sugar

• 1/2 tsp vanilla

Instructions:

1. Combine all the wet ingredients for the loaf first and mix well

2. Add in the dry and mix well to create a nice even batter. The batter will be a great combo of thick and thin

3. Use a non-stick loaf pan or line with parchment paper and pour all the batter into it. Flatten out the top with a spoon

4. In a separate bowl, mix the ingredients for the sweet filling. This should look thick, but not clumpy

5. With a spoon, drizzle the filling on top covering all of it as best as you can! When the bread bakes, the filling will sink towards the bottom to create the filling 🙂

6. Bake at 350 degrees for about 55 minutes. I poke my bread with a toothpick when I think it’s ready, if it comes out clean, then your bread is ready!

7. Chill, slice, and enjoy!

Cinnamon Pancake Bread

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Yield: 10 slices

Author: Chen’s Plate

Prep time: 15 MCook time: 55 MTotal time: 70 M

easy, whole, clean, Trader Joe’s inspired pancake bread. Easy to bake, tasty as heck!

Ingredients:

For the Loaf

• 1 box Simple Mills Pancake Mix
• 1/2 cup almond flour
• 1 egg
• 1/2 cup maple syrup
• 1/2 cup almond milk
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1 tsp vanilla

For the Filling

• 1/4 cup oat flour
• 1/4 cup vegan melted butter (I used Forager Project)
• 1/3 cup coconut sugar
• 1/2 tsp vanilla

Instructions:

How to cook Cinnamon Pancake Bread

1. Combine all the wet ingredients for the loaf first and mix well
2. Add in the dry and mix well to create a nice even batter. The batter will be a great combo of thick and thin
3. Use a non-stick loaf pan or line with parchment paper and pour all the batter into it. Flatten out the top with a spoon
4. In a separate bowl, mix the ingredients for the sweet filling. This should look thick, but not clumpy
5. With a spoon, drizzle the filling on top covering all of it as best as you can! When the bread bakes, the filling will sink towards the bottom to create the filling 🙂
6. Bake at 350 degrees for about 55 minutes. I poke my bread with a toothpick when I think it’s ready, if it comes out clean, then your bread is ready!
7. Chill, slice, and enjoy!

Calories

367.52

Fat (grams)

12.21

Sat. Fat (grams)

4.07

Fiber (grams)

3.95

Protein (grams)

9.30

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Created using The Recipes Generator