Gluten-free Fruit-Stuffed Pancakes

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

tasteforlife.com

Prep Time

30 min

Yield

4

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

  1. Place flour, baking powder, cinnamon, egg, lemon zest, soy milk, and water in a blender or food processor and blend together.
  2. 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. 
  3. 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.
  4. 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