Tasty Recipes Corny Pumpkin Pancakes

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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 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

Instructions :

Prep : 15M	Cook : 4M	Ready in : 25M

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