These Cornmeal Pancakes are sweet, but not too. They have a hint of cinnamon and spice. Theres crunch in the cornmeal, and a soft creaminess in the persimmons. Kinda like family, like memories, like the holidays, like fall.
Coconut oil | 2 Teaspoon (plus a little more for cooking) | |
Eggs | 2 | |
Baking soda | 1 Teaspoon | |
Baking powder | 2 Teaspoon | |
Maple syrup | 1/4 Tablespoon | |
Cornmeal | 1 Cup (16 tbs) | |
Buttermilk | 1/2 Cup (8 tbs) | |
Roasted almonds | 1/2 Cup (8 tbs) (chopped; optional for topping) | |
Persimmons | 6 (Peeled and diced) | |
Lemon juice | 1 Teaspoon | |
Water | 1/3 Cup (5.33 tbs) | |
Cinnamon | 1/4 Teaspoon | |
Nutmeg | 1 Pinch | |
Honey | 1 Tablespoon | |
Salt | 1 Pinch |
For the Persimmon Sauce:
Ingredients:
6 persimmons, peeled and diced
1 t lemon juice
1/3 C water
1/4 t cinnamon
pinch nutmeg
1 T honey
pinch salt
Instructions:
Combine all ingredients in a saucepan. Bring to a boil then reduce to a simmer. Stirring often, cook for about 30 minutes, or until persimmons are soft. (Optional: At about the 20 minute mark, when persimmons are fairly soft, mash with a fork to desired consistency. A potato masher, hand blender, or food processor could also be used.)
For the Pancakes:
Ingredients:
2 t coconut oil (plus a little more for cooking)
2 egg
1 t baking soda
2 t baking powder
pinch salt
1/4 T maple syrup
1 C cornmeal
1/2 C buttermilk
roasted almonds, chopped (optional – for topping)
Instructions:
1. Mix wet ingredients in a small bowl.
2. In a separate bowl, mix dry ingredients.
3. Whisk all ingredients together.
4. Let stand 5 minutes. (The batter should be pretty thin.)
5. Put a little bit of coconut oil on the hot griddle, over medium-low heat. Pour a small amount of batter in a circle (about 1/8 C or less).
6. Cook about 2 minutes on the first side (until the bubbles that form stay, and don’t pop and disappear), flip, cook about 1 minute on the second side.
Serving:
Top with Warm Persimmon Sauce, chopped almonds, and maple syrup.
Enjoy!
Serving size
Calories 479Calories from Fat 126
% Daily Value*
Total Fat 15 g23.1%
Saturated Fat 3 g15%
Trans Fat 0 g
Cholesterol
Sodium 705 mg29.38%
Total Carbohydrates 83 g27.7%
Dietary Fiber 13 g52%
Sugars 35 g
Protein 11 g22%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet