Your folders
Your folders
Export 10 ingredients for grocery delivery
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.
Your folders
attainable-sustainable.net
4.3
(17)
5 minutes
Your folders
badmanners.com
15 minutes
Your folders
sizzleandchill.com
Your folders
twopeasandtheirpod.com
5.0
(4)
10 minutes
Your folders
detoxinista.com
4.6
(133)
15 minutes
Your folders
skinnymixers.com.au
10 minutes
Your folders
tasteofhome.com
5.0
(4)
5 minutes
Your folders
ifoodreal.com
4.9
(13)
10 minutes
Your folders
ifoodreal.com
Your folders
loveandlemons.com
5.0
(47)
10 minutes
Your folders
savorytooth.com
4.3
(15)
20 minutes
Your folders
savorytooth.com
Your folders
foodnetwork.com
4.7
(14)
30 minutes
Your folders
loveandlemons.com
Your folders
kitchennostalgia.com
Your folders
ketoresource.org
3.8
(17)
15 minutes
Your folders
mattsfitchef.com
5 minutes
Your folders
tastyoven.com
4.8
(181)
15 minutes
Your folders
allrecipes.com
4.2
(314)
10 minutes