A giant, gluten & dairy free baked pancake made for sharing. Perfect for a Sunday brunch with loved ones. From the book 'The Yogic kitchen' by Jody Vassallo.

1. Preheat the oven to 180°C. Grease and line a 26 cm deep fry pan
   with baking paper.
2. Combine the almond meal, coconut flour, desiccated coconut and
   baking powder in a bowl.
3. In a separate bowl, whisk together the eggs, rosewater, coconut oil,
   coconut milk or water and maple syrup.
4. Make a well in the dry ingredients, pour in the wet ingredients
   and mix until smooth. Tip into the prepared dish and bake for
   30–40 minutes, until set.
5. Top the pancake with the cherries and berries and drizzle on the extra
   maple syrup.

1/2 cup (50 g) organic almond meal
1/2 cup (60 g) organic coconut flour
2 tbsp organic desiccated coconut
1 tsp aluminium free baking powder
5 eggs
1 tbsp rosewater
2 tbsp organic extra-virgin coconut oil
21/2 cups (625 ml) organic coconut milk or water
2 tbsp organic maple syrup, plus extra to drizzle
TOPPING
200g cherries, pitted and halved
200g mixed fresh berries

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INGREDIENTS