Corny Pumpkin Pancakes
Use that pumpkin while it is still fresh! These gluten-free pumpkin and corn pancakes taste great! They can be served with butter and syrup. I like to serve them with applesauce!
- Serves: 8 persons
- vegetable oil cooking spray
- 1½ cups packed, shredded pumpkin
- 1cup soy milk
- 1cup frozen corn
- 2eggs, beaten
- ¼cup chopped onion
- 1cup rice flour
- 1teaspoon baking powder
- 1teaspoon ground cinnamon
Step 1Heat a large skillet over medium heat; prepare with cooking spray.
Step 2Stir pumpkin, soy milk, corn, eggs, and onion together in a bowl; add rice flour, baking, powder, and cinnamon and stir until well blended.
Step 3Drop mixture by desired portions onto preheated pan. Cook until lightly golden on the bottom, about 3 minutes. Flip cakes and continue cooking until the bottom is lightly golden, about 3 minutes more. Repeat cooking in batches until batter is completely used.