Gluten-free Fruit-Stuffed Pancakes | Morganton Natural Foods

Ingredients

• 3 1 ⁄ 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
• 3 1 ⁄ 2 oz blueberries
• 2 1 ⁄ 2 oz raspberries
• 1 ⁄ 4 cantaloupe, deseeded and chopped
• 5-6 mint leaves, shredded
• 4 Tbsp runny honey
• Greek yogurt, to serve