persimmon waffle on plate surrounded by autumn leaves and fruit


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 Gluten-Free pancake flour, or your favorite G-F pancake/waffle blend

¼ Cup Fresh ground flax seeds (grind in a coffee mill)

¼ Cup 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 Cup

1 tsp organic Gluten-Free Vanilla Extract

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 Cup maple syrup.

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About The Author

Curry Girls Kitchen's picture We are passionate whole food crusaders who love seasonal fresh local food, farmers markets, cooking, sharing meals with family and friends, and just hanging out in our kitchen. Curry Girls Kitchen was created for people who will be inspired to prepare our healthy Uncomplicated easy to prepare yummy family recipes. We love to share our family’s experiences in the kitchen with you. We truly believe in our heart that food IS LOVE! What better way to say “I LOVE YOU” than to serve up a delicious meal made with love. The kitchen IS the heart of our homes and all of us Curry Girls wish to share a piece of our home with you! Visit our Website: ~ Follow us on Instagram @CurryGirlsKitchen and Twitter @TheCurryGirls

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