My oven-baked peach and berry pancake is the perfect way to start the day. Get ready to replace your morning coffee and end no-breakfast days forever. It’s basically pudding for breakfast and I know you’re going to love it.


  • 1 tablespoon ghee, melted, for greasing

  • 80 g (2¾ oz/¾ cup) almond meal

  • 2 tablespoons rice malt syrup, plus extra to serve or use honey

  • ½ teaspoon Celtic sea salt

  • 4 eggs, lightly beaten

  • grated zest of 1 lemon

  • 1 teaspoon alcohol-free vanilla extract

  • 125 ml (4 fl oz/½ cup) almond or rice milk

  • 1 large peach, sliced

  • 125 g (4½ oz/1 cup) mixed berries, plus extra to serve


  • 1.

    Preheat the oven to 200°C (400°F) and grease a 25 cm (10 inch) ovenproof frying pan or baking dish with the ghee.

  • 2.

    Put the almond meal, rice malt syrup, salt, eggs, lemon zest and vanilla in a medium bowl and whisk to combine. Gradually pour in the milk, whisking until smooth. Place the peach and berries in the prepared pan and pour the batter over the top.

  • 3.

    Bake for 20–25 minutes or until puffed and golden. To serve, slice into wedges and top with extra rice malt syrup and berries.

Nutritional information

Nutritional analysis per serving (3 servings)

  • Energy 5298kj
  • Fat Total 392g
  • Saturated Fat 31g
  • Protein 186g
  • Carbohydrate 335g
  • Sugar 161g
  • Sodium 765mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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