Persimmon Pancakes are sweet, indulgent yet healthy breakfast just for you. Treat your self to these gluten free pancakes, flavored with vanilla, cardamom, and whole slices of ripe persimmon this winter to start your day off on a bright note!
In my best Oprah voice:
I made you Per!Simmon! PAAANNNCAAAKESSSS!
Hope you heard it echoing in your head. Hope you jumped up and started screaming in complete hysterics.
Ok, let’s break it down here. You have a vanilla cardamom pancake, made from oat flour so it’s gluten free. And it has a juicy, sweet slice of persimmon cooked right into it! Its like pancake + jam. Done.
I used slices of the big Japanese persimmons, Hachiya, but if you like the squat Fuyu ones better, then by all means please use those. Just make sure they’re ripe! All persimmons need to be really ripe to use them. Those giant suckers usually aren’t ready until they look bruised and their skin looks like it may pop if you touch it. That means it’s ready. Otherwise, it’ll leave a weird texture on your tongue and will have a tannin aftertaste. Yuck. So, just wait until they’re ripe and it’ll be TOTALLY different and totally worth it.
I used a SUPER sharp serrated knife, just like I would with delicate tomatoes, and sliced it, making slices a few millimeters thick. I sliced 3 slices because, let’s face it, I’m only making these beauties for me. Yup, SINGLE SERVING! Mix up your batter, heat up your pan, put a slice of persimmon in the pan, scoop ¼ cup of batter on top, cook, flip, DONE! Yessss.
Oh, drizzle with maple syrup. The good stuff.
Then when your friends and family drool all over your winter wonderland of a breakfast…I guess you could make a big batch and share. If you’re on the nice list this year, that’s what you’d do, right?
- 1/3 cup oat flour
- 1 T coconut flour
- ½ tsp. baking powder
- ¼ tsp. baking soda
- 1 tsp. sweetener (I used granulated Stevia, but coconut sugar would be lovely too)
- quick shake of cardamom (less than ¼ tsp. but nothing too precise)
- ½ tsp. vanilla extract
- ¼ cup + 1 Tbs unsweetened almond milk
- ½ tsp. apple cider vinegar
- 1 egg white
- 3 slices of ripe persimmon
- In a mixing bowl, combine all of the dry ingredients. Mix well. Then, add all of wet ingredients (not the persimmon though). Stir together, but don’t over-mix (lumps are a-okay in pancake batter).
- Heat your skillet over medium heat and grease (I use coconut oil spray). When heated, lay down your persimmon slices, well spaced, exactly where you’d have your pancakes in the skillet. Pour ¼ cup of batter over each persimmon slice (there should be enough batter for 3 pancakes), letting the batter spread evenly over the sides of the persimmon slices. Cook for 3 minutes then flip and cook other side as well (You can use a spatula to gently lift the side of a pancake and check to see if it is golden and ready to flip and make sure you don’t burn your persimmon).
- Eat! Drizzle them in maple syrup! You know the drill.