3/4 - 1cupmilk of any kindI use an unsweetened almond/coconut blend
Instructions
Slice the tops off of the persimmons and scoop the flesh out into a food processor. Process until pureed. Set aside.
Combine the flour, baking powder, salt and spices in a medium bowl.
Add the egg, coconut oil, vanilla extract, 1/4 teaspoon of the almond extract and 1/2 cup of the persimmon puree to the bowl.
Slowly whisk in 3/4 cup of the milk until well combined. Add up to a 1/4 cup more if needed for a more "pourable" batter. Batter will be on the thicker side.
Grease a large skillet with butter over medium heat. Place the batter on the hot skillet in about 1/4 cup scoops and cook for 1-2 minutes per side.
Make the persimmon topping by combining the remaining persimmon puree with the remaining 1/2 teaspoon almond extract in a small sauce pot over medium-low heat. Let simmer while pancakes cook, stirring often.
Top pancakes with the persimmon puree and toasted sliced almonds if desired.