Fall is here! Here in Japan that means it is the season for persimmons. I decided to take a crowd favorite and give it a twist.
These mille-feuille style pancakes are not dense but instead super light ( closer to a crepe) ! As I have mentioned before, I can never seem to eat a lot for breakfast but I love breakfast foods. These pancakes are the perfect compromise. Even though the pancakes are thin, by stacking them up, they are just the right amount of dense. With the persimmon compote on top, you are not missing anything! Try it!
Persimmon compote
Ingredients:
1 persimmon
2 tbsp maple syrup
How to make:
Cut the persimmon into cubes (set a handful aside to put in the pancakes) and place it into a pot with the maple syrup on medium heat. Keep stirring until the persimmon is cooked all the way through and it has absorbed the maple syrup. Let cool then enjoy!
Mille-feuille style pancakes
Ingredients:
3/4 cup light brown rice flour (or any flour)
1/4 cup oats
1 tbsp baking powder
1 tsp vinegar
1-2 tbsp maple syrup (depending on how sweet you want it )
handful of chopped persimmon (that you set aside)
1 cup of almond milk (any milk)
How to make:
Place the oats and the persimmon into a blender. Take out the blended ingredients and place them in a mixing bowl. Add in all the other ingredients. Using a spoon paddle small portions on to a frying pan on low heat. Flip over the pancake when the bubbles form. Finally, when both sides are brown, stack them on a plate.
To make it mille-feuille style: I cut thin slices of banana and placed them in between each layer of the pancake for extra texture. I also, sprinkled some crushed nuts on top!
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