CORNY PUMPKIN PANCAKES

Corny Pumpkin Pancakes image

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!

Provided by sueb

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 189.9 mg, Sugar 4.9 g