Mountain Hot Dishes

This is what I cook… when I want something a little healthier  to take to work for breakfast.  Here are the ingredients. Mix wet ingredients first and then add dry ingredients. You can mix in nuts or chocolate chips or whatever mix-ins you like at the end.  ⅓ cup  melted coconut oil ½ cup  maple syrup or honey 2  eggs, at room temperature 1 cup  pumpkin purée ¼ cup  almond milk 2 teaspoons  pumpkin spice blend (or  1 teaspoon  ground cinnamon,  ½ teaspoon ground ginger,  ¼ teaspoon  ground nutmeg, and  ¼ teaspoon  ground allspice or cloves) 1 teaspoon  baking soda 1 teaspoon  vanilla extract ½ teaspoon  salt 1 ¾ cups  whole wheat flour ⅓ cup  old-fashioned oats, plus more for sprinkling on top Bake at 325 for 22-25 minutes. 

This is what I cook… for breakfast, lunch, dinner or anytime.  This is a Minnesota recipe from my sister-in-law. Swedish pancakes (or crepes) are thinner and more “eggy” than regular pancakes. They can be savory or sweet with toppings of your choice. My favorite are to make them with ham & cheese or with strawberry sauce & whipped cream.  Recipe: 3 eggs 1 1/4 cup milk 1 1/2 cups of flour 3 tbsp sugar 1/4 tsp salt Mix all ingredients together. Pour large circles onto hot griddle. Cook on both sides until golden brown. Fill or top with toppings of your choice. (Picture above: I filled with ham & Swiss cheese and topped with a Dijon béchamel sauce.)