Hi guys! I really like persimmons so I thought it would be fun to make persimmon pancakes with gooseberries, blueberries and coconut yogurt!
I usually have maple syrup with my pancakes, I´ve never tried before with coconut yogurt, it tastes absolutely amazing, love the creaminess that brings to the plate.
This persimmon pancakes are sweet, you can really taste the persimmon in it, love as I said the creaminess of the coconut yogurt and I love the cooked blueberries and gooseberries into the maple syrup, yummy!
Nothing better on Sunday mornings than a delicious pancakes, just love in a plate!
1 cup rolled oats
1 cup almond milk
1/3 cup rye flour
a pinch of salt
2 tsp baking powder
1 ripe banana
1 tsp vanilla
2 tsp maple syrup
1/4 cup coconut oil to cook the pancakes
2 tbsp maple syrup
1/2 cup blueberries
1/2 cup cape gooseberries
1/2 cup coconut yogurt
preparation time: 10 minutes
total time: 20 minutes
serving size: 2 serves
In a blender, mix the rolled oats, almond milk, rye flour, a pinch of salt, baking powder, a ripe banana, persimmon, vanilla and maple syrup.
Add some coconut oil in a large frying pan at medium heat.
Pour 3 tbsp of the batter to make each pancake, cook them for approximately 2 minutes of each side.
Repeat with the remaining batter.
To prepare the toppings, add the maple syrup, blueberries and gooseberries to the pan, cook it until the maple syrup starts to bubbling.
To serve, simple add some pancakes, top it with some coconut yogurt, blueberries and gooseberries. This is simply delicious!!!