Ingredients
Bread
Cooking spray
2 cups (252 g.) protein pancake mix (such as Kodiak)
2 Tbsp. granulated sugar
1 large egg
1 1/2 cups whole milk
1/3 cup plain Skyr yogurt
Streusel Topping
6 Tbsp. all-purpose flour (58 g.)
6 Tbsp. old-fashioned rolled oats (42 g.)
1/4 cup light brown sugar (50 g.)
Pinch of kosher salt
4 Tbsp. unsalted butter, chilled, plus more, softened, for serving
Maple syrup, for serving
How to:
Bread
Arrange a rack in center of oven; preheat to 350°. Line a metal 9″ x 5″ pan with parchment, leaving a 2″ overhang on both long sides. Spray parchment with cooking spray.
In a large bowl, whisk pancake mix and granulated sugar. In a medium bowl, whisk egg, milk, and yogurt. Add egg mixture to dry ingredients and gently whisk until just combined (a few lumps are okay); do not overmix. Pour batter into prepared pan.
Streusel Topping
In a medium bowl, mix flour, oats, brown sugar, and salt. Add cold butter and, using your fingers, break up butter into flour mixture until small clumps form. Sprinkle over loaf.
Bake bread until puffed, golden brown, and a tester inserted into the center comes out with a few crumbs attached, 55 to 60 minutes. Let cool 15 minutes.
Using parchment overhang, lift out loaf and transfer to a platter. Drizzle with syrup and top with softened butter.