A newly checked out library book, a warm cup of tea, and some damned delicious hotcakes on a chilly overcast November morning scream everything but perfection. But damn, those pancakes aren’t gonna make themselves, so it’s off to the kitchen I go. With not much to do on a lazy morning I decided it was time to tackle a food that is foreign to my East Coast ways, persimmons. “What the hell is that and why don’t I know what it is?” was my first thought when I first saw them at the farmer’s market. (To be fair, even my students were asking me what they were and they are from Southern California). I ate one and decided that I liked it, but it didn’t knock my socks off. And then I found myself buying them again and again, 1 or 2 at a time, slicing them and chowing down on them like apples. So after the 18th (maybe an exaggeration) time of letting them sit on my counter and eventually not cooking with them and eating them as a snack, pancakes popped into my mind. I’ve also been experimenting with teff flour, a gluten-free flour made from a grain grown in Ethiopia which is primarily used for the bread in Ethiopian cuisine, injera. It’s a good source of fiber, protein and other minerals such as manganese, which supports connective tissue, blood sugar regulation and sex hormones(woohoo) and PMS mood swings (double woohoo).
I figured if I am gonna experiment I might as well dive head first. So with my flour mix and simple persimmon puree, I was on my way to reading and feasting.And with those 2 things and a little bit of heat, I had these amaze-ball pancakes.
Topped with persimmon puree and cashew butter, these pancakes were the top o’ my mornin.’ Throw in a little Dave Eggers and ginger mint tea and I’m never getting out of my pajamas.
Healthy vegan persimmon pancakes
1 c. oat flour (or ground gluten-free oats)
1/4 c. teff flour(or sub with almond or more oat flour)
2 tbsp. coconut flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
sprinkle cardamom (optional)
pinch of sea salt
3 Fuyu persimmons + 1/2 tbsp water
1 1/4 c. almond milk (or other non dairy milk)
1 flax egg (1 tbsp. flax + 3 tbsp. warm water and let sit 10 minutes)
2 tbsp. coconut oil, melted + extra for cooking
1/4 tsp. vanilla extract
Optional: cashew butter for topping
Combine all of the dry ingredients through the salt in a medium bowl.
Blend the persimmons in a blender with 1/2 tbsp. water to make puree. Set aside.
In a large bowl whisk the remaining ingredients and 2/3 of the persimmon puree until well combined.
Add the dry ingredients to the bowl with the wet ingredients in 3 parts, whisking to combine. Heat a griddle or large skillet. Melt coconut oil on cooking surface.
Pour batter onto surface and cook 2-3 minutes, flip and cook another 2-3 minutes, or until cooked all the way through.
Top pancakes with remaining persimmon puree and cashew (or almond) butter.
Note: If you sub teff flour with another kind, reduce amount of almond milk to 3/4 c. If batter seems too dry, add 1/4 c. almond milk at a time until you reach 1 1/4 c. total.