Persimmon and coconut oat pancakes – Vegan
Healthy and delicious oat pancakes with persimmon
How do you like eating persimmons? I’ve eaten so many persimmons raw, with cheese of course, but I wanted to use the ones I have in a different way. So I foraged the fridge to see what other ingredients I had to make pancakes. I realized I had some coconut water and yogurt so I decided to make vegan pancakes. I don’t see why you couldn’t rsubstitute the coconut water and yogurt with 2 cups coconut milk, if that’s all you have at home. Replacing the usual banana with the persimmon tasted really good! Because the persimmon was so ripe it was sweet enough and I did not need to add any extra sweeteners.
The recipe produced 9 pancakes so it was enough for the 3 of us, after we added the extra toppings. You can double the ingredients and store the extra pancakes in the freezer for another morning. All you will have to do is defrost, warm them up and eat.
Delicious and sweet pancakes for a quick and healthy breakfast
- 1 1/2 cups rolled oats
- 1 large ripe persimmon ~200g after peeled
- 1 1/2 cup coconut water
- 1/2 cup coconut yogurt
- 1 tbs chia seeds
- 1 tsp vanilla essence
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Place all the ingredients together and blitz until a consistent batter is produced. Allow the oats and chia seeds to soak in the liquid for about 20mim before cooking.
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Heat a pan on medium to low heat and add 2-3 tbs of batter to make a round shape. To cook I used ¼ tsp of coconut oil every third batch I made.
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Add your favourite toppings and enjoy warm. I whipped a bit of coconut/mango yogurt I had and toasted coconut flakes to add on top.
