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!

Ingredients

• vegetable oil cooking spray
• 1 ½ cups packed, shredded pumpkin
• 1 cup soy milk
• 1 cup frozen corn
• 2 eggs, beaten
• 0.25 cup chopped onion
• 1 cup rice flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon

Steps

1. Heat a large skillet over medium heat; prepare with cooking spray.
2. Stir pumpkin, soy milk, corn, eggs, and onion together in a bowl; add rice flour, baking, powder, and cinnamon and stir until well blended.
3. Drop 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.