Oven baked peach and berries pancake

Oven baked peach and berries pancake

Ingredients

• 1 tablespoon coconut oil, for greasing
• 80g almond meal
• 2 tablespoons rice malt syrup or maple syrup, plus extra to serve
• 1/2 teaspoon sea salt
• 4 eggs, lightly beaten
• Grated zest of 1 lemon
• 1 teaspoon vanilla extract
• 125 ml almond or rice milk
• 1 large peach, sliced
• 125 g or a handful of fresh blueberries and raspberries, plus extra to serve

Method

1. Preheat the oven to 200 degrees celsius and grease a 25 cm oven proof frying pan, skillet or baking dish with coconut oil.
2. Combine the almond meal, syrup, salt, eggs, lemon zest and vanilla extract in a medium bowl and whisk to combine.
3. Gradually pour in the milk, whisking until smooth. 
4. Place the peach and berries in the prepared pan and pour the batter over the top, carefully.
5. Bake for 20-25 minutes or until puffed and golden.
6. Slice into wedges to serve and top with syrup and berries.