Step 1

Slice the tops off of the persimmons and scoop the flesh out into a food processor. Process until pureed. Set aside.

Step 2

Combine the flour, baking powder, salt and spices in a medium bowl.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Top pancakes with the persimmon puree and toasted sliced almonds if desired.