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.