This post is also available in: Suomi (Finnish)
If you’ve been reading my blog for a while, you’ve probably noticed that I’m not a very traditional baker with exact measurements or fancy techniques. Actually, I’m the very opposite with a not-so-patient-character and a big desire for making things as easy as possible. A lot of my cookings are born with the idea of making as little mess as possible and simplifying things and techniques. Maybe a few of you are the same? I love food and cooking, but not so much that I’m willing to spend hours in the kitchen, at least most of times.
A few summers back I made this super easy gluten-free chocolate cake that has become unbelievably popular, and I felt like it was time for another cake as simple as that one is. Enter: Pancake Cake with Summer Berries! And no, I’m not declaring that pancake cake is anything new, but I make my pancake in a blender (!) and the fillings and toppings are very easy, which makes the whole process muy fácil. And that’s what I live for!
I created this recipe originally for a Finnish berry company Pakkasmarja, but as my friends sent me messages asking for the recipe, I knew I wanted to share this with you too. Instead of using multiple flours, I made the pancake simply with rolled oats and mixed the batter in my blender. Genial, even if I say so myself. And once the pancake is baked and cooled, you just cut it into big squares and top the pieces with all sorts of goodies. When I was shooting these photos, I wanted to simplify things a bit and used a store-bought oat-based whipping cream, but you can use other (plant-based) whipping creams too, or make your own whipped coconut cream, that’s my favorite for cakes. Besides the cream, I filled the cake with berry mash, sliced banana and looooots of fresh berries. I also tested oat yogurt instead of the cream in one of the layers and it was delicious too! Next time I’m planning on using whipped coconut cream, fresh berries, and nectarines and peaches. Homemade apple sauce would be divine too. Or a sauce with stewed rhubarb. Or ice cream… Okay, you probably got the point that there are a lot of options here. So go with the ones you love!
Sending you lots of hugs from (finally) sunny and blue-skied Scandinavia and hoping you’re having a wonderful summer! xo
Pancake Cake w/ Summer Berries
notes: if you don’t have a blender, you can prepare the dough by hand in a large bowl. in that case, use 2 cups of oat flour instead of rolled oats. If I’m looking for a short-cut, I sometimes use oat-based whipping creams (Oatly is my favorite), but other plant-based creams will do fine too.
serves 6 to 8
1 1/2 cup gluten-free rolled oats
1 tsp baking powder
¼ tsp ground cardamom
a pinch of salt
3 organic eggs
3 cups oat milk (or other plant-based milk)
3 tbsp honey
2 tbsp organic butter (or coconut oil)
Filling + toppings:
dairy-free whipping cream OR whipped coconut cream
banana, sliced thinly
1. Measure the oats to a blender and pulse into flour. Add all other ingredients except the butter and blend until smooth. Pour into a large bowl and let the batter rest for 20 minutes. Preheat the oven to 425 F / 225 C degrees.
2. Cover a baking sheet with baking paper and add 2 tablespoons of butter to the baking sheet. Place the baking sheet to the warm oven for a few minutes, until the butter has melted. Take the baking sheet from the oven and pour the pancake batter to the sheet. Bake for 25 to 30 minutes, until the pancake has got a beautiful golden-brown color. Allow the pancake to cool well before assembling the cake. Prep the fillings in the meantime.
3. Prepare the whipping cream and chop fresh berries into small pieces. When the pancake has cooled well, cut it into 4 to 6 equal pieces. Assemble the cake by piling pieces of the pancake, whipped cream, mashed berries, banana slices, and fresh berries on top of each other. Finish with lots of fresh berries, serve, and enjoy!