Dragon Fruit Pancakes

Posted by in Breakfast, Cookies, Pancakes, Sweets, Valentine's Day | 0 comments

 

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Hello & Happy Wednesday!!

 

 

 

 

 

I’ve recently been on a roll with using pink dragon fruit in recipes! Not only does dragon fruit add a mild sweet flavor, more nutrients, but above all.. Color

 

 

The color that a dragon fruit offers ranges from a light pink to a dark red depending on what you combine it with.

 

 

While brainstorming for recipes to incorporate dragon fruit, the thought crossed my mind to try and experiment with pancakes!

 

 


 

Since IG is inundated with pancakes (which is completely amazing btw lol), however, like ALL recipes though we should remember to have fun with it and think outside the box!

 


 

 

 

That’s what these fab Pink Dragon Fruit

Pancakes were for me!

 

 

 

 

 

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What’s special about these pancakes?!

 

 

Dairy Free

No flax eggs (can sometimes change the texture)

Butter soft with the addition of bananas

Can make a vegan cream cheese syrup and boom, you have red velvet pancakes!

Top with any fruit you desire using the same steps and different fruit!

Add some raspberries or strawberries for more flavor!

Above all, that beautiful pink hue that dragon fruit offers is divine and can’t be achieved unless opting for food coloring or perhaps beets, but who wants beet pancakes?!

 

 

 

 

 

 

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Dragon Fruit Pancakes
Yields 10
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Ingredients
  1. 1/2 package of defrosted dragon fruit
  2. 3⁄4 cups almondmilk
  3. 1 tablespoon ground Flax
  4. 1 small banana
  5. 1 cup Bobs Red Mill Buckwheat pancake mix
  6. 2 tbsp Coconut oil to grease pan
  7. 1 tsp vanilla extract
  8. Top with shredded coconut, additional banana slices and or powdered sugar (optional)
Sauce
  1. 1 cup fresh blueberries
  2. 1tbsp Arrowroot
  3. 2 Tbsp agave
  4. Squeeze of lemon
Instructions
  1. Combine the banana, dragon fruit and vanilla extract in a food processor. (Add berries for more flavor here)
  2. Add the mixture to the pancake mix (or dry mixture) and combine. Leave a few clumps of flour, don't over combine. (if consistency is too liquid like and not like batter add more flour)
  3. In a large pan greased with coconut oil over medium heat, pour the batter into small 3 - 4 inch circles. When the pancakes start bubbling a bit and the bottom is lightly browned, flip them over.
  4. Continue cooking for a minute or two on the other side.
  5. While the pancakes are cooking place blueberries or desired fruit in separate pan over medium heat. Let the fruit cook and become soft (3-5 minutes) Bring to a boil, add the arrowroot, agave, and lemon juice and reduce heat after 1 minute. Once the mixture begins to thicken set aside and top the pancakes with the syrup!
Notes
  1. if not using the mix use 1 cup flour, 2 tsp baking powder, 1 tsp salt.
Eat. Drink. Shrink. http://eatdrinkshrink.com/

 

 

 

 

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I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this blog in May of 2012 to share my experience and knowledge as I pursue a career as a Registered Dietitian in New York City. I currently hold a BS in Nutrition & Dietetics from NYU and am pursuing a MS in Nutrition & Health Sciences while teaching yoga and working with the Coalition for Healthy School Food

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