Buckwheat Persimmon Pancakes

Prep Time
10 min
Cook Time
15 min
makes 8-10
Buckwheat Persimmon Pancakes
2 tablespoon ground flaxseed
1¾ cups unsweetened nondairy milk
1 teaspoon apple cider vinegar or lemon juice
1½ cup buckwheat flour or all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon salt
3 medium fuyu persimmons, mashed (about ¾ cup), plus 1 persimmon, diced, for serving 1 tablespoon
1 tablespoon coconut oil or nondairy butter
Pure maple syrup, for serving

In a medium bowl, add the ground flaxseed, milk, and vinegar, stir, then leave that shit alone while you get everything else ready. In another medium bowl, stir together the flour, baking powder, baking soda, cinnamon, ginger, and salt.

In the bowl with the milk mixture, add the mashed persimmon and whisk that fucker up until everything is combined. Slowly pour the wet ingredients into the dry ingredients and stir until it’s mostly all mixed up and there aren’t any big dry clumps. Batter done.

Now if you don’t know how to cook a fucking pancake, we got you, but for real, examine your life. Warm up a greased griddle or big skillet over medium heat. Add about 1/4 cup of batter and cook for 3 to 5 minutes on each side, until lightly browned. On the first side you’ll know it’s time to flip when the bubbles start showing through the pancake in the center and the edge retains its shape. Repeat until all of the batter is used up, then serve warm with more cut-up persimmons and maple syrup.

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