1 ¾ cup Gluten-Free Pancake Mix
1 cup Brown Sugar
1 tsp Baking Soda
½ tsp Salt
1 tsp cinnamon
¾ cup Coconut milk
½ cup Dragon Fruit pulp*
1-2 mashed bananas (if you like it moist use 2 bananas)
½ cup Coconut Oil or melted butter
1 tsp Rum extract
1tsp Almond extract
*You can puree the dragon fruit in a blender or thaw frozen pulp.*
Optional additions: Chocolate morsels, nuts
Preheat oven to 350 degrees. Line your cupcake pan with nonstick cupcake liners.
Evenly mix dry ingredients in a medium bowl.
Using a fork press the bananas until mashed.
In a small pot melt the coconut oil or butter under medium low heat then transfer to a medium bowl.
Add the remaining wet ingredients including the mashed banans and dragon fruit pulp.
Pour the wet ingredients into the dry mixture. Stir and combine well.
Fill liners about ¾.
Bake for around 25 minutes or until it rises and slightly brown.
Use a toothpick to check doneness.
Place on cooling rack until desired warmness and ENJOY!