Make your flax egg and vegan buttermilk (in separate bowls) and set aside to thicken.
To a large bowl combine flour, baking soda, baking powder, salt and white sugar. Mix until combined.
In a separate bowl combine the flax egg, vegan buttermilk, avocado oil and vanilla extract. Mix until incorporated.
Add wet to dry, and mix until combined. Sprinkle in the spices and whisk until evenly distributed throughout the batter.
In a pan on low-medium heat cook pancakes for about 3-5 minutes on the first side and about 1-2 minutes on the second side. You want a delicious golden brown colour on both sides.
To your other pan add butter on medium heat and allow to melt. Add in persimmons and remaining ingredients. Cook for about 5-7 minutes or until tender.
Stack pancakes and top with persimmons, maple syrup and optionally dark chocolate.