Giant Pumpkin-Custard Pancake

I love one-dish things.  Sometimes my mornings are a rush.  My daughter loves pancakes but we don't always have the time to make the individual little cakes.  So one day I was looking at pumpkin flavored pancake recipes and turned an ordinary idea into one giant winning dish.  Everyone loved it!   We will eat this year round, not just during October and November when the peeps are pumpkin-crazy. 



Giant Pumpkin Custard Pancake
(Serves 4 to 5)

olive oil for greasing skillet
1 can of puree pumpkin, all natural (or 15 oz of puree from your own pumpkin)
4 eggs
1/4 cup of coconut flour
1 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp sea salt
2 tbsp of Enjoy life chocolate chips - optional



Preheat oven to 375 degrees.  Grease a large skillet with olive oil.  Set to medium heat. 

In a large bowl, mix your canned pumpkin with the eggs.  Blend well.  Then add in your remaining ingredients - coconut, cinnamon, pie spice, baking soda and sea salt.  Stir until all is combined.  If ou want to sweeten it up or have kids who love chocolate, then add in about 2 Tbsp of Enjoy Life chocolate chips to the mixture.  Stir until combined. Pour into warmed, greased skillet on the stove.  Let it cook for about five to seven minutes on the stove.  Then remove from stove top and place in your oven.  No flipping required! 

Bake at 375 degrees for 20 minutes.  Or until the edges of the pumpkin custard pancake turn slightly brown and pull away from sides of skillet. 

Remove carefully from the oven.  Let it cool for about five minutes.  Cut into wedges and serve with pure maple syrup.  Or skip the syrup since it tastes great just as it is. 



You'll thank for me for this one!  It tastes like a cross between a pancake and custard.  In fact my husband eats any leftovers straight from the fridge like it's dessert.  I've made this every week for a month now!  :-) 

Kids love to help with this one too.  My sweet Vivian sure does!