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Persimmon Cornmeal Pancakes with Maple Cranberry Sauce

kept bylaerkin

8-9 pancakes


dry pancake ingredients

1 1/4 cups gluten-free flour (or all-purpose four)
¾ cup cornmeal
2 tablespoons baking powder
2-3 tablespoons coconut sugar (or other vegan sugar)
1 teaspoon salt
1 teaspoon cinnamon

wet pancake ingredients

1 1/2 cups vegan milk mixed with 2 teaspoons apple cider vinegar (and allowed to set for about 10 minutes)
1/2 cup hachiya persimmon flesh (the insides, not the skin)
2 tablespoons coconut oil, melted but at room temperature
1 teaspoon vanilla extract

for the maple cranberry sauce

1 cup cranberries
3/4 cup water
1/3 cup maple syrup



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