Corny Pumpkin Pancakes
Description
This easy recipe brings you a new way to enjoy the fall bounty of fresh pumpkin, mixing it with corn and onion in a savory rice-flour pancake.
Ingredients
•
vegetable oil cooking spray
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1 1/2 cups packed, shredded pumpkin
•
1 cup soy milk
•
1 cup frozen corn
•
2 eggs, beaten
•
1/4 cup chopped onion
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1 cup rice flour
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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.