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!