Berry Pan Cake
These Pan Cakes are for the mornings when you want something impressive… but have approximately 12 minutes of patience. Everything goes into a bowl, gets mixed, poured into one dish and baked as a single, glorious slab for about 15 minutes. No standing at the stove. No flipping. No batch cooking while everyone hovers. Just slice and serve.
Under the hood, they’re doing more than tasting good. The cottage cheese or ricotta and eggs create a naturally protein-rich base to support steady energy and fuller-for-longer mornings. Almond meal adds fibre and healthy fats for digestion, while the fruit brings natural sweetness, antioxidants and gut-loving plant diversity.
Top with extra fruit, a drizzle of maple syrup and a generous spoon of Greek yoghurt and you’ve got comfort food that actually carries you through the day. Quick. Nourishing. Minimal washing up. Very hard to argue with.
Makes 9 pancake-sized slices.
Berry Pan Cakes
4+ Plants
1 cup cottage cheese or ricotta
3 eggs
1 tsp vanilla
2 tbsp orange juice (or and other citrus)
2 tbsp maple syrup (or your favourite sweetener, e.g. honey)
1/2 cup almond meal (or flour of choice)
1 tsp baking powder
1/2-3/4 cup sliced fruit (e.g. fresh or frozen berries, stone fruit, mango, etc)
To serve:
Additional sliced fruit
Maple syrup
Greek yoghurt
Instructions
Preheat oven to 220C (200C fan forced), and line a sheet pan with baking paper.
Place all ingredients in a bowl and mix until just combined.
Pour the batter onto the lined pan, and top with sliced fruit. Place in open and bake for 15 mins or until golden.
Slice and serve with additional fruit, maple syrup and Greek yoghurt.
Add more plants:
Use mixed frozen berries, or a mixture of stone fruits to top pan cake, such as nectarines, peaches and plums.
Notes:
Great for lunchboxes if you have any leftovers - use flour instead of almond meal if nut free.