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Caramel Spiced Persimmons Pancake Bowl

Servings 4

Ingredients

  • 1 cup organic einkorn flour whole wheat also works
  • 1 scoop vegan vanilla or cinnamon protein powder 2 Tbsp
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • Pinch of black pepper
  • 1/4 tsp ground cloves
  • Pinch of salt
  • 1 cup almond or coconut milk
  • 1/4 cup organic maple syrup or unrefined coconut sugar
  • 2 Tbsp ground flaxseed mixed with 6 Tbsp water flax egg
  • 1 tsp pure vanilla bean paste or extract
  • 2 ripe persimmons sliced
  • 1/4 cup dates pitted (soaked for 10 minutes in hot water to soften)
  • 1/4 cup coconut cream

Instructions

  • Preheat your oven to 350 F.
  • In bowl, mix flour, protein powder, baking powder, cinnamon, ginger, nutmeg, black pepper, cloves, and salt.
  • In another bowl, whisk together almond milk, maple syrup, prepared flax egg, and vanilla bean paste.
  • Combine wet and dry ingredients until just smooth. Do not overmix.
  • 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.)
  • Bake for 25 to 30 minutes, or until a toothpick inserted in center comes out clean.
  • 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.
  • Once pancake is finished baking, cut into pieces and add to 4 serving bowls.
  • Drizzle date “caramel” over baked pancake bowl before serving.