A soft and wholesome oven-baked pancake made from oatmeal, coconut, and honey — perfect for breakfast or as a light supper.

Yield: 4 large (21×17 cm / 8¼×6¾ in) or 8 small (11×8 cm / 4¼×3 in) pieces | Prep: 5 min | Bake: 10–12 min | Total: ~20 min

Ingredients

• 7 dl (3 cups) water for rolled oats or 5 dl (2 cups) water for soft oats
• 5 dl (2 cups) whole-grain oatmeal (rolled or soft oats)
• 1 tbsp honey
• 1 dl (½ cup) coconut flakes
• 1 tsp salt
• 0.5 tsp ground cardamom

Instructions

1. Preheat the oven to 200°C (400°F) with the fan (convection) function on.
2. Combine all ingredients in a blender and mix until smooth.
3. Pour the batter onto a baking sheet lined with parchment paper.
4. Spread evenly with a spatula to cover the whole sheet.
5. Bake in the middle of the oven for 10–12 minutes, until lightly golden.
6. Allow to cool before cutting into pieces.

Makes 4 pieces of about 21×17 cm (8¼×6¾ in) or 8 smaller pieces of about 11×8 cm (4¼×3 in).

Tips & Variations

• For a fun twist, skip cutting and spread your favorite jam over the pancake, then roll it into a cake roll.
• Add a pinch of ginger powder for extra flavor.