• In a large bowl mix together flour, baking powder and salt. Whisk in almond milk, dragon fruit puree, melted butter and egg. Stir until well combined. Let the batter rest for 5 minutes.
  1 ½ cups flour, 3 ½ teaspoons baking powder, 1 teaspoon salt, 3 Tablespoons butter, 3.5 ounces dragon fruit puree, 1 ¼ cup almond milk, 1 egg
• Preheat a large skillet or griddle over medium-high heat. Spray with cooking spray (or use butter/oil as preferred). Pour batter onto skillet, about ¼ cup batter for each pancake.
  Cooking spray
• Cook 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until slightly brown, about 1 to 2 more minutes.

For molded (heart shaped) pancakes:

• If using a griddle-safe egg mold, be sure to grease the mold all along the bottom as well as along the inner edge. Place the mold directly onto the preheated griddle, then spoon the batter inside. Since the batter cannot spread, you will likely want to use less batter in the molds. For my mold, about 1 ½ tablespoons was the right amount of batter.
• The pancake was “set” enough to remove the mold after about 20-30 seconds. To do so, slowly lift the mold at the top first, so that when you remove it at the tip of the heart it is releasing at an angle from the batter. This will help ensure a sharper tip to the heart. 