2 1/2 cups all-‐purpose flour
2 tablespoons sugar
1 tablespoon brown sugar
2 tablespoons baking powder
1⁄2 teaspoon salt
1⁄2 teaspoon cinnamon
1⁄2 teaspoon ginger
1 fuyu persimmon, skinned and roughly chopped
2 cups almond or dairy milk
In a small food processor, add the chopped persimmon and process until it is in very small pieces.
If the food processor is having difficultly chopping it finely, add 1 tablespoon of water and continue to process until you have roughly 2/3 cup persimmon puree.
In a large bowl, add all the dry ingredients and stir until they are well mixed.
Gently mix in the pureed persimmon and milk until they are just combined and no larger dry spots remain.
Let the mixture rest as you warm the griddle over a medium high heat.
Gently grease the pan and pour 1/3 cup of pancake batter onto the griddle for each pancake you intend on making.
Cook the first side for about 2-‐3 minutes or until bubbles appear on top of the pancake indicating it has been cooked through.
Flip and continue cooking the other side for about 2 minutes or until the pancake appears golden.
Serve warm with maple syrup.
These pancakes freeze well.
Makes about 18 pancakes