Caramel Spiced Persimmons Pancake Bowl
Servings
4
Servings
4
Ingredients
  • 1cup organic einkorn flourwhole wheat also works
  • 1 scoop vegan vanilla or cinnamon protein powder2 Tbsp
  • 1tsp baking powder
  • 1tsp ground cinnamon
  • 1/2tsp ground ginger
  • 1/4tsp ground nutmeg
  • Pinch of black pepper
  • 1/4tsp ground cloves
  • Pinch of salt
  • 1cup almond or coconut milk
  • 1/4cup organic maple syrup or unrefined coconut sugar
  • 2 Tbsp ground flaxseed mixed with 6 Tbsp waterflax egg
  • 1tsp pure vanilla bean paste or extract
  • 2 ripe persimmonssliced
  • 1/4cup datespitted (soaked for 10 minutes in hot water to soften)
  • 1/4cup coconut cream
Instructions
  1. Preheat your oven to 350 F.
  2. In bowl, mix flour, protein powder, baking powder, cinnamon, ginger, nutmeg, black pepper, cloves, and salt.
  3. In another bowl, whisk together almond milk, maple syrup, prepared flax egg, and vanilla bean paste.
  4. Combine wet and dry ingredients until just smooth. Do not overmix.
  5. Grease oven-safe 6 x 6 inch or 8 x 8 inch baking dish, pour in pancake batter, then top with sliced persimmons. (Choose baking dish size depending upon how thick you prefer the cake: the bigger dish will create a thinner pancake.)
  6. Bake for 25 to 30 minutes, or until a toothpick inserted in center comes out clean.
  7. While pancake bakes, in blender, blend soaked and drained dates with coconut cream until completely smooth. Add more coconut cream gradually, until desired consistency is reached.
  8. Once pancake is finished baking, cut into pieces and add to 4 serving bowls.
  9. Drizzle date “caramel” over baked pancake bowl before serving.