Almond Persimmon Pancakes

• Vegetarian

• Produce

  • 4 Persimmons, ripe

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 3/4 tsp Almond extract
  • 1 tsp Baking powder
  • 1/2 tsp Cinnamon
  • 1 generous pinch Kosher salt
  • 1/4 tsp Nutmeg
  • 1/2 tsp Vanilla extract
  • 1 cup Whole wheat flour, white

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Dairy

  • 3/4 cup Milk of any kind

Found on runningtothekitchen.com

Description

Ingredients

• 4 ripe persimmons
• 1 cup white whole wheat flour
• 1 teaspoon baking powder
• generous pinch of kosher salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 egg
• 1 tablespoon melted coconut oil
• 1/2 teaspoon vanilla extract
• 3/4 teaspoon almond extract, divided
• 3/4 - 1 cup milk of any kind (I use an unsweetened almond/coconut blend)

Directions

• Slice the tops off of the persimmons and scoop the flesh out into a food processor. Process until pureed. Set aside.
• Combine the flour, baking powder, salt and spices in a medium bowl.
• Add the egg, coconut oil, vanilla extract, 1/4 teaspoon of the almond extract and 1/2 cup of the persimmon puree to the bowl.
• Slowly whisk in 3/4 cup of the milk until well combined. Add up to a 1/4 cup more if needed for a more pourable batter. Batter will be on the thicker side.
• Grease a large skillet with butter over medium heat. Place the batter on the hot skillet in about 1/4 cup scoops and cook for 1-2 minutes per side.
• Make the persimmon topping by combining the remaining persimmon puree with the remaining 1/2 teaspoon almond extract in a small sauce pot over medium-low heat. Let simmer while pancakes cook, stirring often.
• Top pancakes with the persimmon puree and toasted sliced almonds if desired.