Persimmon Pancakes

Crispy on the outside, soft and fruity inside — no banana, no eggs, just pure autumn magic! Topped with dairy-free yogurt, fresh fruit & a drizzle of maple syrup.

By @thedreamyvegan

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 80 g flour
• 0.5 tsp cinnamon
• 1 pinch salt
• 0.9 tsp baking powder
• 1 tsp brown sugar
• 140 ml milk
• 1.5 pieces persimmons
• 1 to taste dairy-free yogurt
• 1 to taste fruits
• 1 to taste maple syrup

Instructions

1. Mix flour with cinnamon, salt, baking powder, and sugar.
2. Add warm milk and mix. Let rest for a few minutes.
3. In the meantime, cut persimmon into rounds. Use the bigger ones that are the same in size and use the rest for decorating the pancakes.
4. Dip each persimmon round into the pancake batter.
5. Fry on a non-stick pan for 4 minutes on each side.
6. Use any desired toppings. I like to use dairy-free yogurt, fruits, and maple syrup.