Pumpkin Skillet Cake

Make your own pea flour:

1. If you have a high powered blender, making your own pea flour is easy to do at home. Add a bag of peas (about two cups) to your blender, and grind until the peas are broken down and a flour forms. You can store flour in a heavy duty ziplock bag and store in the freezer until needed.

Skillet Cake:

1. Place the pea flour, along with the cinnamon, nutmeg, ginger, and cloves, in a small skillet and toast over medium heat, stirring frequently, until the flour turns light golden brown and begins to smell ‘toasty’, 3-5 minutes. Take off the heat and move the flour to a small bowl. Set aside to cool. (Toasting the flour prior to using it can help mellow the flavor, which adds delicious taste without overpowering the cake. Also note yellow pea flour does not taste great raw, so the raw dough will not be one to nibble on).
2. Adjust an oven rack to the middle position, and preheat the oven to 350F. Lightly grease a 12-inch skillet.
3. In a small bowl, whisk together the cooled yellow pea flour, all-purpose flour, baking soda, baking powder, and salt.
4. In a large bowl, whisk together the melted butter, canola oil, granulated sugar, pumpkin, eggs, and vanilla. Add the flour mixture and stir until completely combined. Add the chocolate chips and stir until combined.
5. Pour the mixture into the prepared skillet and use an offset spatula or butter knife to even out the top of the batter. Place in the oven and bake 25-35 minutes, until a skewer or toothpick inserted into the middle comes out with just the slightest bit of crumb. Let cool before cutting and serving.