Directions

1. Preheat the oven to 400°F.
2. Grease a 9-inch cast-iron skillet.
3. Add flakes to a food processor and pulse until finely crushed.
4. In a large bowl, whisk flour with cornmeal, ground flakes, baking powder, pumpkin pie spice, baking soda and salt until well combined.
5. Stir in sugar.
6. In a separate bowl, whisk milk with pumpkin purée, vinegar and vanilla until smooth.
7. Stir in coconut oil until well mixed.
8. Stir the wet mixture into the dry just until moistened; scrape into the prepared pan; smooth top.
9. Bake in lower third of oven for 22 to 25 minutes or until golden brown and springs back when lightly touched.
10. Transfer to a wire rack to cool completely.