Gluten-free Fruit-Stuffed Pancakes
A cozy breakfast filled with fruit
- 31⁄4 rice flour
- 1 tsp gluten-free baking powder
- 1⁄2 tsp ground cinnamon
- 1 egg
- Finely grated zest of 1 lemon
- 6 fl oz soy milk
- 3 Tbsp water
- 2-3 tsp vegetable oil, for frying, divided
- 1 peach, pitted and chopped
- 31⁄2 oz blueberries
- 21⁄2 oz raspberries
- 1⁄4 cantaloupe, deseeded and chopped
- 5-6 mint leaves, shredded
- 4 Tbsp runny honey
- Greek yogurt, to serve
- Place flour, baking powder, cinnamon, egg, lemon zest, soy milk, and water in a blender or food processor and blend together.
- Heat half the oil in a large nonstick frying pan over medium heat, pour over one-quarter of batter, and cook for 2-3 minutes. Flip pancake over and cook for a further 1-2 minutes. Remove from pan and keep warm. Repeat with remaining batter to make 4 pancakes, adding more oil to pan if needed.
- Gently mix fruit together. Spoon one-quarter of fruit mixture into center of each pancake and sprinkle over mint. Fold pancakes in half and place on a baking sheet. Drizzle over honey and cook under a preheated hot broiler for 2-3 minutes.
- Serve with a dollop of yogurt.
With 1⁄4 cup yogurt: 312 Calories, 12 g Protein, 44 mg Cholesterol, 56 g Carbohydrates, 31 g Total sugars (17 g Added sugars), 4 g Fiber, 6 g Total fat (2 g sat), 155 mg Sodium, ★★ Vitamin C ★ Vitamin A, B6 Calcium, Iron, Phosphorus, Potassium
Eloise Goode
Eloise Goode is a self-taught home baker and cookbook author with over 30 years of experience crafting cakes, biscuits, and sweet desserts.
You might also like...
Don't Miss a Thing!
Get the latest articles, recipes, and more, when you sign up for the tasteforlife.com newsletter.
Trending Topics
Hot Product
Akshar Ayurveda Bitter Melon Capsules
Bitter Melon helps in glycemic control, balances blood sugar levels, boosts immunity, aids in digestion, helps in reducing high lipid levels, contains anti-microbial properties, supports joint health and flexibility, and supports skin health.