Fruit-Stuffed Pancakes

cook 20 mins
Tags: Gluten free
  • 115 g (3¾ oz) rice flour
  • 1 teaspoon gluten-free baking powder
  • ½ teaspoon ground cinnamon
  • 1 egg
  • finely grated rind of 1 lemon
  • 175 ml (6 fl oz) soya milk
  • 2–3 teaspoons sunflower oil
  • 1 peach, stoned and chopped
  • 100 g (3½ oz) blueberries
  • 60 g (2½ oz) raspberries
  • ¼ cantaloupe melon, deseeded and chopped
  • 5–6 mint leaves, shredded
  • 4 tablespoons clear honey
  • natural yogurt, to serve
  • Place the flour, baking powder, cinnamon, egg, lemon rind and milk in a food processor, add 2–3 tablespoons water and blend together.
  • Heat half the oil in a frying pan over a medium heat, pour in one-quarter of the mixture and cook for 2–3 minutes, then flip the pancake over and cook for a further 1–2 minutes. Remove from the pan and keep warm. Repeat with the remaining batter, adding more oil to the pan if needed.
  • Gently mix together the fruit. Spoon one-quarter of the fruit mixture into the middle of each pancake and sprinkle over some shredded mint. Fold the pancakes in half and place on a baking sheet. Drizzle over the honey and cook under a preheated hot grill for 2–3 minutes. Serve with a dollop of yogurt.
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