This is similar in spirit to my Pumpkin Frittata, but just a smidgeon different.
I’ve made this a few times now, and I’m guessing it’s pretty adaptable to whatever you have around the house. The pancake batter is the same, but the additions are up to you. So far, I’ve made a sweet potato one (which successfully tricked my toddler into eating sweet potato) and a pear-almond version, which was delightful. It’s a great brunch option for those leisurely mornings or a good way to feed a crowd, especially if that crowd is a bunch of SAD eaters. They’ll never notice.
A few huge slabs of pastured organic butter on top and the tiniest drizzle of real maple syrup, if you’re so inclined, and you’re good to go.
Big. Ass. Pancake.
1-2 Tbsp. coconut oil or butter, for cooking
1/2 sweet potato, grated OR 1/2 pear, cored and sliced thinly (or 1/2 sliced apple, 1 sliced banana, couple handfuls of berries, sky’s the limit here)
1/2 cup nuts, chopped or slivered (optional—pecans are great with sweet potato, almonds with pear, etc.)
1/3 cup coconut milk
2 Tbsp. coconut flour
1/4 tsp. baking powder
2 tsp. vanilla extract
1 tsp. cinnamon
1/2 tsp. nutmeg (or cardamom to mix it up)
dash of salt
butter and maple syrup, for serving
1) Melt coconut oil or butter in ovenproof 10-inch skillet set over medium-high heat. Add sweet potato/pear/whatever you’re using, stirring until softened, about 5-6 minutes.
2) Meanwhile, add eggs through salt to a blender. Whirl until combined.
3) When the stuff in the skillet is ready, sprinkle nuts over and pour egg mixture in. Reduce heat to medium, cover and cook until mostly set and edges are beginning to dry, about 10 minutes.
4) Fire up your broiler and place the uncovered skillet about 6 inches beneath the flames to finish cooking. Keep an eye on it, it’s ready when top is set and a few brown spots appear, which shouldn’t take more than 5 minutes. Flip over onto a heatproof cutting board, slice up, and dig in.
Serves 2 alone, serves 4 with additional sides like bacon.