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!

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 263 Calories

Ingredients

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

Recipe Instructions

Step 1

Heat a large skillet over medium heat; prepare with cooking spray.

Step 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.

Step 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.