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Persimmon Pancakes

Richelle
Prep Time 20 mins
Cook Time 13 mins
Total Time 9 mins
Course Breakfast
Cuisine Kosher, Sugar Free
Calories 1 kcal

Ingredients
  

  • 2 Hachiya persimmons completely soft and ripe
  • 2 eggs
  • 1/4 cup flour
  • 1/2 tsp baking powder
  • Dash of cinnamon

Instructions
 

  • 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!

Notes

*If using dried herbs, use 1 tsp for every tbs of fresh herb called for
** While this salad is best served fresh, it will last 3-4 days in the fridge for your continued enjoyment
Keyword Baby Led Weaning, Dairy Free, Fall, Persimmon, Sugar free