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!
*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