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.
Preheat the oven to 200°C (400°F) and grease a 25 cm (10 inch) ovenproof frying pan or baking dish with the ghee.
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.
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 analysis per serving (3 servings)
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.
Trending This Week