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.
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