1 cup buckwheat
1/2 TBSp baking powder
2/3 cup persimmon puree (about 1 large persimmon)
1/3-1/2 cup filtered water
1 egg
cinnamon, sea salt
Garnish:
cashew butter
hemp seeds
fresh persimmon, cubed
1. Combine all ingredients together and mix for a few minutes.
2. Pour about 1/8 cup into a medium-high pan and cook on both sides for about 2-3 minutes.
3. Top with cashew butter, hemp seeds and fresh persimmon.
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