Gluten-free Fruit-Stuffed Pancakes

A cozy breakfast filled with fruit

By Eloise Goode

A pancake wrapped around cantaloupe chunks, raspberries, and blueberries, with a dollop of yogurt on top.

Prep Time

30 min

Number of Servings

Recipe Source

A Perfect Pancake Cookbook: Recipes for irresistible pancakes, churros, waffles, and more (Hamlyn, 2026)

Ingredients

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

Directions

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.

Nutrition Info

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