Corny Pumpkin Pancakes

Name: Corny Pumpkin Pancakes
Ingredients: vegetable oil cooking spray; 1 1/2 cups packed, shredded pumpkin; 1 cup soy milk; 1 cup frozen corn; 2 eggs, beaten; 1/4 cup chopped onion; 1 cup rice flour; 1 teaspoon baking powder; 1 teaspoon ground cinnamon

9 ingredients

3 steps

Ingredients

vegetable oil cooking spray
1 1/2 cups packed, shredded pumpkin
1 cup soy milk
1 cup frozen corn
2 eggs, beaten
1/4 cup chopped onion
1 cup rice flour
1 teaspoon baking powder
1 teaspoon ground cinnamon

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.