Instructions

1. In a medium bowl, mix almond flour, coconut flour, spices, baking powder and salt and sift or whisk thoroughly, making sure to break up any clumps of almond flour. Set aside.
2. In a large bowl, whisk eggs, sweetener, persimmon pulp, melted butter, vanilla, and 1/4 cup of the cream or milk until smooth.
3. Add dry mixture to the persimmon mixture and stir until just combined. Let batter rest a few minutes. If batter seems too thick, add more cream or milk, one tablespoon at a time. If it is too thin, add a bit more flour. This pancake batter is typically thicker than your basic pancake mix batter.
4. Meanwhile, preheat griddle on medium-high heat. Add ghee or other oil to generously coat the pan. If you like your pancakes with a crisp, well-browned edge (like I do!), you’ll want to have more than just a thin coating of oil in the pan.
5. Drop large spoonfuls of batter onto the griddle (not quite 1/4 cup), spreading out the batter to form pancakes about 3-4 inches in diameter. Cook on med-high heat for a minute or so, until the edges are beginning to brown, then lower heat a bit. Allow to cook on one side until the batter is bubbling up a bit in the center. Flip very carefully. These are very tender cakes. Cook on the other side for another few minutes or until golden brown and center is cooked through.
6. Top with butter, whipped cream, or sugar free syrup, or just eat plain out of hand!

MAKE AHEAD: I always make extra pancakes to keep on hand for a quick breakfast later in the week. They keep well in the refrigerator for a few days, or in the freezer for a couple months at least if wrapped well.