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.