Healthy Pancake Bread

Preheat oven to 350 degrees F (175 degrees C) and grease a 9x5 loaf tin well with coconut oil. In a bowl, mix together beaten eggs, melted and cooled coconut oil, maple syrup, vanilla extract, and coconut milk until smooth. Add in the coconut sugar and mix until everything is well incorporated. In a separate bowl, whisk together oat flour, almond flour, baking soda, baking powder, salt, and cinnamon. Combine the wet and dry ingredients. Add the pancake bread batter into the prepared loaf tin. To make the crumble, combine all of the crumble ingredients (softened coconut oil, coconut sugar, oat flour, and cinnamon). Add the crumble mixture to the top of the batter in the tin. Bake for 15 minutes at 350 degrees F (175 degrees C), then reduce the heat in the oven to 325 degrees F (160 degrees C) and bake for an additional 25-30 minutes, until the edges are nice and golden brown and a knife inserted in the center comes out clean. Let cool before slicing and serving. Enjoy!