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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Snack
Servings 12 Squares


  • 1 bottle PomPom Paddock Pancake & Waffle mix
  • ½ tsp baking powder
  • 1 cup shredded coconut
  • 1 egg
  • 1/3 cup coconut oil melted
  • 1 cup preferred milk
  • 2 cup frozen raspberries defrosted on paper towel
  • 2 tbsp honey


  • Preheat an oven to 170C. Grease and line a 20x30cm rectangle baking dish with baking paper.
  • Pour the PomPom Paddock pancake mix into a blender and add the baking powder, 1/3 cup coconut and blend quickly to combine then add the egg, coconut oil and milk.
  • Blend to a smooth batter then spoon into the baking tray and even out. Spoon the raspberries over the batter, sprinkle over the remaining coconut and drizzle over the honey.
  • Bake in the preheated oven for 25-30 minutes, turning halfway through the cooking time.
  • Allow to cool completely before slicing into desired size pieces.
  • Keep in covered containers in the fridge for up to 3 days.
Categories Baking, Kids, Sweet