Baked Pancakes with Almond Butter and Berries

This classic fluffy breakfast is delicious and served with fresh fruit, simple to make and sure to brighten any morning!

35 min
40 min




  1. Preheat oven to 350F (180C). Grease or line a 13″x9″ pan with parchment paper. In a large mixing bowl, combine flours, baking powder, baking soda and cinnamon.
  2. In a smaller bowl, combine eggs, extract and milk.
  3. Add wet ingredients to dry ingredients and mix until fully combined. Use a whisk to mix out any lumps.
  4. Pour batter into baking dish. Using a large spoon, pour big drops of almond butter into 6 areas of the batter. Do the same with the berries. Then use the spoon to swirl around the mixture.
  5. Bake for 30 minutes on convection setting or 35-40 minutes regular oven setting. It’s done when a knife inserted comes out clean.
  6. Top with yogurt, maple syrup and more fresh berries.

Oat Flour

  1. Measure out any amount of oat flakes, raw oats or quick oats 3-4 cups at a time.
  2. Blitz in a high power blender or food processor until finely ground.

TIP – I’ve provided a range because it just depends how rich you want it to be.

This recipe was inspired by Nadiya Hussain of Nadiya’s Time to Eat