Corny Pumpkin Pancakes recipe

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Ingredients

vegetable oil cooking spray
1 ½ cups packed, shredded pumpkin
1 cup soy milk
1 cup frozen corn
2 eggs, beaten
¼ cup chopped onion
1 cup rice flour
1 teaspoon baking powder
1 teaspoon ground cinnamon

Nutrition Info

263.1 calories
carbohydrate: 47.7 g
cholesterol: 93 mg
fat: 4.5 g
fiber: 2.9 g
protein: 9.1 g
saturatedFat: 1.1 g
servingSize: -
sodium: 189.9 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 pancakes

Recipe Note

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!

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