Persimmon pancakes with vanilla pomegranate seed yogurt

Ingredients for 1 servings:

• 1 persimmon
• 1 egg(s), size M
• 40 ml water
• 10 ml extra virgin olive oil
• 30 g wholemeal spelt flour
• 15 g oat bran
• 1 g psyllium husk flour
• 1 pinch of salt
• 1 pinch of turmeric powder
• some coconut oil, virgin
• 80 g Greek yogurt
• 50 g pomegranate seeds
• 1 pinch of vanilla, ground

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 33 minutes

Carefully wash the persimmon, quarter it, remove the stem and the light part in the middle. Cut into pieces. Place it in a blender or food processor along with the egg, water, olive oil, wholemeal spelt flour, oat bran, psyllium husks, salt, and turmeric powder and chop finely. Let the batter rest for 15 minutes. In the meantime, halve a pomegranate and cut it into wedges, or rather cut it in half and then break it up so that as many of the seeds are not damaged. Remove the seeds with your hands. I removed all of the seeds from the fruit. For this recipe, you need about 50g of yogurt. Mix it with the ground vanilla and 30g of pomegranate seeds until creamy. Transfer to a small bowl. Heat a pan over medium heat and add a little virgin coconut oil. Spread the batter in it with a tablespoon and fry 7 small pancakes until golden brown. Be careful, the fruit in the batter can cause the pancakes to brown more quickly. Cook each side for about 2-3 minutes. Arrange on a plate with the yogurt bowl and scatter the remaining 20g of pomegranate seeds over the yogurt and pancakes. Tips: I deliberately didn’t use any sweetener in the yogurt, as the pancakes were sweet enough from the persimmon. Place the remaining pomegranate seeds in a small jar with a lid. They can easily be stored in the refrigerator for a few days.