Vegan Dragon Fruit Pancakes
I was in Cape Town recently and ate at a local health eatery called Scheckter’s Raw in Sea Point. I had their Unicorn (Dragon Fruit) flapjacks for breakfast and I cannot even describe how amazing they were.
They were pink and since I’m bonkers about this color, I just had to try whip up a batch of my my own. I wanted to take it a step further though and create a pink vegan pancake. Just because, why not?
How to peel Dragon Fruit: Cut the fruit into four quarters. To tell if it’s rip, press on the peel and if your finger sinks in a little like a pear would, the fruit is ripe and ready to eat.
Did you know: Dragon fruit promotes a healthy gut, is high in magnesium and can strengthen your immune system. It’s other name is Pitaya and it’s is born from a variety of cactus species. It’s also loaded with antioxidants that neutralizes free radicals in the body. The antioxidants in this colorful fruit can also prevent anti-inflammatory diseases namely gout and forms of arthritis.
Ingredients
1 1/2 cups oat flour
1 tbsp chia seeds
2 tsp baking powder
1/2 tsp baking soda
1 cup water/almond milk (I used water)
1 pink-fleshed dragon fruit, peeled and cubed
flaxseed egg (1 tbsp ground flax mixed with 3 tbsp water)
1 tbsp vegan margarine
1 tsp vanilla (optional)
Method
Sift flour, baking powder, baking soda together in one bowl.
In a separate bowl, mash the dragon fruit or blend it with 1/2 cup of water/almond milk. Add, all the liquid ingredients together and whisk it for 1 minute. The flax egg will appear lumpy but don’t worry too much about it, when the pancake cooks the lumps will go away.
Mix the flour into the wet ingredients and add vanilla to your mixture if you want to at this stage.
In a hot pan, add some coconut oil and pour 1/4 of a cup of batter for 1 pancake.
Flip when bubbles start to appear and cook well on each side.
Serve hot with maple syrup/honey, whipped coconut cream and some chocolate macadamia nut butter.
