I’m about to say something pretty controversial… Persimmon is the new banana! I know crazy. But I’ll prove it with these 5 ingredient Persimmon Pancakes! Thanks to this magical fruit, these pancakes are dairy free and have no added sugar or sweeteners. They come together in 5 minutes for an easy addition to your breakfast routine.
- 2 Hachiya persimmons completely soft and ripe
- 2 eggs
- 1/4 cup flour
- 1/2 tsp baking powder
- Dash of cinnamon
- Remove persimmon pulp from the skins with a spoon. Blend until smooth, will be a thick liquid consistency. In a bowl, beat two eggs well. Stir in persimmon, mix until we’ll combined. Add in flour, baking powder, and cinnamon. Mix until fully incorporated to form batter.
- Heat pan over medium heat, and grease or spray with oil. Scoop 1/4 cup batter onto the pan. Flip once the bottoms have turned golden brown and firmed up (about 2 min) and cook about another 2 minutes on the second side.
- Serve hot with or without syrup and enjoy!
** While this salad is best served fresh, it will last 3-4 days in the fridge for your continued enjoyment