Description
These pancakes are a great way to use some persimmons and a nice option if you’re avoiding wheat flour and regular sugar. Since we have an overachieving Fuyu persimmon tree, I make a puree from those in the food processor, and while it doesn’t become as smooth as a super ripe Hachiya persimmon pulp, it still works fine.
Ingredients
- 4 large eggs, room temperature
- 1/4 cup monk fruit sweetener or erythritol
- 1/2 cup persimmon pulp/puree
- 1/4 cup melted butter or ghee
- 1 tsp vanilla
- 1/4-1/2 cup cream or unsweetened almond or coconut milk
- 1 1/3 cup almond flour
- 1/4 cup coconut flour
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- ghee or other cooking oil for frying
Instructions
- 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.
- In a large bowl, whisk eggs, sweetener, persimmon pulp, melted butter, vanilla, and 1/4 cup of the cream or milk until smooth.
- 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.
- 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.
- 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.
- Top with butter, whipped cream, or sugar free syrup, or just eat plain out of hand!