Dragon fruit pancake Recipe

by Holly

Balls of fire in the grocery aisle?! Are these exotic, vibrantly colored fruits catching your attention but you can’t stop wondering what the heck is it? What does it taste like? And, how do you eat it? Dragon fruits, also known as pitahaya or strawberry pear, are tropical fruit but can be found fresh or frozen in markets worldwide.

Red versus white flesh dragon fruits

The red dragon fruits come in 2 different colors, white flesh or red flesh. They look very similar at a glance but you’ll notice the differences upon close inspection. Red flesh dragon fruit has darker outer skin with shorter spikes. White flesh dragon fruit has a lighter color with longer, greener spikes. Besides the difference in color, red flesh dragon fruit is sweeter and higher in nutritional value than its white flesh cousin. Red flesh dragon fruits are typically more expensive than the white flesh ones too. When purchasing dragon fruit, be sure to select the right kind by inspecting its outer skin!

Dragon fruit nutritional value

Because of its high nutritional content, dragon fruits are gaining popularity among foodies and the health-conscious. Dragon fruit, especially the red flesh ones, contains an extraordinarily amount of vitamin C, antioxidants, dietary fiber and, prebiotics. Its superpowers include boosts immune system, promotes gut health, protects cells from damage, better heart health, and more.

Being a mom to the pickiest eater, I’m constantly inventing kid-friendly recipes. Baby Chunbao loves pancake so I thought why not give it some vibrant color with the extra nutrition? Red flesh dragon fruits are perfect to give anything that fusion, appetite-opening color. The natural “dye” is easy to make and won’t lose its color when cooked.

Dragon fruit pancake recipe

dragon fruit pancake recipe

What you’ll need

dragon fruit pancake
  • 8 oz red flesh dragon fruit (half of a medium-sized dragon fruit)
  • 1/2 Cup cake flour
  • 1 egg  (separate yolk from egg white)

Here’s how

  1. Starting with whole dragon fruit, cut it in half and scoop the flesh with a spoon.
  2. Use a food processor or Vitamix, blend the dragon fruit flesh. Alternatively, you can squeeze the juice out by pressing the dragon fruit on a mesh strainer with the back of a spoon.

3.    Drop the egg yolk directly inside the dragon fruit puree

dragon fruit pancake


4.     Shift the cake flour directly into the dragon fruit puree

5.   whisk until smooth

6.     In another bowl or in your stand mixer, whisk the egg until you see bubbles starting to form

7.   Add sugar and whisk until stiff peak

8.  continue to whisk until stiff peak. Turn your whisk up-side-down and those peaks should hold proudly

dragon fruit pancake

9.  Add about a third of the beaten egg white, or meringue. and gently fold into the dragon fruit puree. Continue to fold in the rest of the meringue. After the last addition of the meringue, continue to fold slowly until the batter falls into ribbons.

10.    Heat a lightly oiled griddle or frying pan over medium heat (I used avocado oil here). Pour or scoop the batter onto the griddle. Cook until bubbles started to form around the edges (about 2 minutes).

11. Flip and cook for another minute. I’m making these mini-sized pancakes here so it’s easier for those tiny fingers to grab. Adjust cooking time accordingly if you are making regular sized pancakes.

12. The pancakes will turn more vibrant as it cooks. Cooked dragon fruit pancake should be a bright pink color with a light brown tint. Serve immediately!

13.  Leftover dragon fruit pancake can be kept in the fridge for about 3 days or freezer for a month. On a hot summer day, baby Chunbao would eat them straight out of the fridge ?

These dragon fruit pancakes are soft and fluffy, a perfect baby finger food!
These fluffy, delicious, eye-appealing pancakes are a match in heaven with my afternoon tea ☕
Stack these mini pancakes with banana makes an easy and nutritious breakfast. It’s super kid-friendly too!

Dragon fruit pancake recipe

Print
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • 8 oz red flesh dragon fruit (half of a medium-sized dragon fruit)
  • 1/2 Cup cake flour
  • 1 egg (separate yolk from egg white)

Instructions

  1. Starting with whole dragon fruit, cut it in half and scoop the flesh out with a spoon.
  2. Use a food processor or Vitamix, blend the dragon fruit flesh. Alternatively, you can squeeze the juice out by pressing the dragon fruit flesh on a mesh strainer with the back of a spoon.
  3. Drop the egg yolk directly inside the dragon fruit puree
  4. Shift the cake flour directly into the dragon fruit puree
  5. Whisk until smooth
  6. In another bowl or in your stand mixer, whisk the egg until you see bubbles starting to form
  7. Slowly add sugar and whisk until stiff peak. Turn your whisk up-side-down and those peaks should hold proudly
  8. Add about a third of the beaten egg white, or meringue, and gently fold into the dragon fruit puree. Continue to fold in the rest of the meringue. After the last addition of the meringue, continue to fold slowly until the batter falls into ribbons.
  9. Heat a lightly oiled griddle or frying pan over medium heat (I used avocado oil here). Pour or scoop the batter onto the griddle. Cook until bubbles started to form around the edges (about 2 minutes).
  10. Flip and cook for another minute. 
  11. The pancakes will turn more vibrant as it cooks. Cooked dragon fruit pancake should be a bright pink color with a light brown tint. Serve immediately!
  12. Leftover dragon fruit pancake can be kept in the fridge for about 3 days or freezer for a month.

Notes

* I’m making these mini-sized pancakes here so it’s easier for those tiny fingers to grab. Adjust cooking time accordingly if you are making regular sized pancakes.

Want more kid-friendly recipes? Check out my almond crisp cookie and baby protein bites recipes!

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