Baked Pancake from

I believe in freely-adapting recipes. No Coconut Oil? Use Nuttelex.
Don’t like rice-milk? Use milk of choice.
Have an abundance of raspberries? Use them! You get the picture.
Yes, it might turn out slightly different to mine but that’s all part of the cooking adventure!


500 ml rice milk
2 free range eggs
1 cup gluten-free self-raising flour
1/4 cup melted coconut oil
2 tbsp sugar
A pinch of salt
1/2 tsp vanilla essence
250 gr Strawberries
Icing sugar (gluten-free).


  1. Pre-heat oven to 200 C.
  2. Whisk everything in a bowl (except the berries and icing sugar) until well combined.
  3. Pour the mixture into a baking dish lined with baking paper.
  4. Top with half of the strawberries and icing sugar.
  5. Bake for about 20 – 30 min or until brown (this will vary depending on the size of the dish you use).

Serve with the remaining fresh strawberries.

Note: This Finnish type of pancake is VERY different from the pancake we typically know. But it’s AMAZING. I promise.


About Amber:

Amber Melody

Amber Melody is a photographer, designer and homeschooling mama. She started out designing magazines like Vogue and GQ in London and Sydney, before moving to Byron Bay and establishing a handmade greeting card business. She is now a proud mother and teacher to her two gorgeous sons, a lover of celebration and a student of life who can’t put down her camera.

You can see more of Amber’s glorious work on her website and her Facebook page.



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