Are you tired of the same old breakfast routine? It’s time to shake things up with a healthy stack of pancakes that combines the sweetness of ripe persimmons with the comforting warmth of oats and cinnamon. If you’re looking for a delicious and nutritious way to start your day, look no further than these Persimmon Pancakes. Bursting with flavor and easy to make, this recipe is a game-changer for foodies and brunch lovers alike.
This breakfast recipe is gluten-free, refined sugar-free, healthy and yet easy and simple to make.

Ingredients
- 1 ripe Persimmon
- 1 Egg
- 1/2 cup Oats
- 1/4 cup Almond Milk
- 1/2 tsp Baking Powder
- 1/2 tsp Cinnamon
- 1/2 tsp Cardamom (optional)
- 1/4 tsp Nutmeg
- Pinch of Salt
Instructions
- Combine diced persimmon, egg, oats, almond milk, baking powder, cinnamon, cardamom (if using), nutmeg, and a pinch of salt.
- Blend until smooth using a blender, food processor, or immersion blender.
- Allow the batter to rest for a few minutes (this allows the oats to absorb some of the liquid and gives the pancakes a better texture).
- Heat a non-stick skillet or griddle over medium heat.
- Pour small amounts of batter onto the skillet to form pancakes of your desired size.
- Cook until bubbles form on the surface, then flip the pancakes and cook the other side until golden brown.
- Serve the pancakes warm with your favorite toppings such as maple syrup, yogurt, fresh fruit, or a sprinkle of extra cinnamon.

More Information
FAQs:
- Can I use a different type of milk? Yes, you can substitute almond milk with any milk of your choice, such as soy milk, oat milk, or dairy milk.
Ingredient Substitutions:
- Replace the egg with a flax egg to make this recipe vegan
- If you don’t have cardamom at home, a dash of cloves or extra cinnamon.
Serving Suggestions:
- Level up the pancakes with toppings like chopped nuts, a drizzle of honey, or a sprinkle of shredded coconut. Warm berries or sliced bananas also make delicious toppings.
Storage:
- Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. They can also be frozen for up to a month. Reheat in a toaster or microwave before serving.
Insider Tip
For extra fluffiness, let the batter sit for 5-10 minutes before cooking. This allows the oats to absorb the moisture, resulting in lighter, airier pancakes.
These Persimmon Pancakes are a lovely change from ordinary breakfast and perfect for a cozy weekend brunch. This pancake recipe is super easy to make and you can change the flavors to your liking. Try them out and savor the unique blend of sweet, spiced goodness to kick-start your day on a delicious note!

Persimmon Pancakes
Ingredients
- 1 persimmon
- 1 egg sub with 1 flax egg for vegan pancakes
- 45 g oats
- 60 ml almond milk
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp cardamom optional
- 1/4 tsp nutmeg
- Salt
Instructions
- Combine diced persimmon, egg, oats, almond milk, baking powder, cinnamon, cardamom (if using), nutmeg, and a pinch of salt.
- Blend until smooth using a blender, food processor, or immersion blender.
- Allow the batter to rest for a few minutes (this allows the oats to absorb some of the liquid and gives the pancakes a better texture).
- Heat a non-stick skillet or griddle over medium heat.
- Pour small amounts of batter onto the skillet to form pancakes of your desired size.
- Cook until bubbles form on the surface, then flip the pancakes and cook the other side until golden brown.
- Serve the pancakes warm with your favorite toppings such as maple syrup, yogurt, fresh fruit, or a sprinkle of extra cinnamon.