Persimmon Waffles

persimmon waffles


We had lots of them ripening at the same time. So we froze some for our smoothies and Pegs made waffles with them today.

They tuned out really yummy!

Persimmon waffles 


1 ½ Cups Pamela’s GF pancake flour, or your favorite GF pancake/waffle blend

¼ C Fresh ground flax seeds*** grind in a coffee mill

¼ C coconut four

2 Tbl. honey

2 TBl. pure maple syrup

2 eggs

1 large very ripe Fuyu Persimmon mashed  (the long pear shaped ones) 1/4-1/2 C

1 tsp organic GF vanilla exract

1 Cup Hazelnut milk

1 Cup sparkling berry flavored water

1/4 tsp cardamom

1 tsp cinnamon

1/4 tsp freshly grated nutmeg

Coconut oil to grease waffle maker

Fresh sliced Hachiya persimmons for topping (firm tomato shaped ones)


In a mixing bowl combine all dry ingredients.

Add remaining ingredients and thoroughly whisk until well blended.

Heat waffle iron. Grease with coconut oil and add batter.

Top with a Earth’s Balance Sweet Cinnamon Organic Culinary spread, fresh persimmons, pecans and cinnamon flavored maple syrup*.
NOTE: To make cinnamon flavored maple syrup. Add 1/4 tsp cinnamon extract to 1 C maple syrup.




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