Family Style Pumpkin Pancake.
2 large eggs
1/4 cup of skim or buttermilk
1 cup pumpkin puree ( I use canned)
1/4 cup whole wheat flour
1 cup rolled oats
1 tsp baking powder
1 tsp pure vanilla extract
pumpkin pie spice-to taste
2 tsp coconut oil
1. In a 10 inch skillet that has a lid heat the coconut oil on medium heat.
2. In a mixing bowl whisk the eggs, milk, pumpkin, vanilla, and pie spice. I use about a teaspoon of pie spice.
3. Whisk in the flour and oats, and gently whisk in the baking powder. Let sit for a few minutes. The batter will be thick.
4. Make sure that the coconut oil evenly covers the bottom of the pan, and pour in all of the batter. Gently shake the pan to spread the batter completely across the bottom of the pan. Sprinkle the top of the pancake with pie spice and cover.
5. After about 5 minutes check to see if the pancake is ready to flip by gently shaking the pan. If it moves freely, then you are ready to flip.
6. To flip, gently slide the pancake onto a plate, and place the skillet upside down over the pancake that is now on the plate.
7. Flip everything over so now the uncooked top becomes the bottom in the pan. Sprinkle with pie spice and cover.
8. Cook for another minute or two. Use the shake test to see if it is done. Cut into 6 or 8 triangle pieces like a pizza and serve from the skillet.
I like to top this with a little peanut butter drizzle and a dollop of nonfat, vanilla greek yogurt. To make the drizzle combine peanut butter, skim milk, and honey until you reach desired consistency. I use a fork and drizzle directly in the skillet. A note about peanut butter, I use natural peanut butter because honestly, you only need two ingredients for peanut butter: peanuts and salt.
The pancake itself isn't sweet. If you would like a little sweetness directly in the pancake, then sprinkle a little brown sugar over the top after you pour the batter from the bowl into the pan. When you flip it over the sugar will caramelize slightly to create a sweet bottom.
If you are feeling special and fancy, then slice half of any sweet apple into thin rounds using a mandolin. Cook in the oil, in a single layer sprinkled with pie spice, and let cook while making the batter. Pour the batter over the apples, and when you flip the pancake the apples will be on top.