Persimmon Pancakes with Coconut Pearl Butter

Our love for persimmons knows no bounds… we even wrote an entire post about why you should be eating them. When combined with pancakes, you’ve got a surefire hit! Hannah Guthman shares her vegan, healthy(ier) recipe below:

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Persimmon Pancakes with Coconut Pearl Butter

*Serves 1-2


1/2 cup Simple Mills pancake mix
2 tbsp unsweetened almond milk
1 small persimmon, mashed
1 tbsp coconut oil
1 tbsp Pearl Butter (adaptogenic coconut butter)
1 flax egg (or 1 regular egg for a non-vegan option)
1 T Philosophie Superfoods berry bliss
a pinch of cinnamon

optional toppings: coconut crumbles, granola, coconut butter and dried organic persimmons


Mix or blitz everything together until combined (I used my Vitamix). Pour batter onto a heated griddle or large pan lightly greased with coconut oil. Flip and flop until golden brown (about 2-3 minutes on each side). For the sauce, place a teaspoon or 2 in the microwave for 15-30 seconds. Stack your cakes high or lay them flat, add your favorite toppings, and devour!

Thank you, Hannah! We can’t wait to dig in. 

For more brunch-style recipes, check out these posts: Rainy Day Banana Pancakes, Chocolate Protein Waffles, Vegetable Breakfast Bake

HANNAH GUTHMAN is passionate about wellness, conversation and a lover of all things run and sun. She is excited about living life full of balance, and firmly believes that routine laughter is essential for nourishing the mind, heart and spirit.

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