Corny Pumpkin Pancakes recipe
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- 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
Nutrition Info
- 263.1 caloriescarbohydrate: 47.7 gcholesterol: 93 mgfat: 4.5 gfiber: 2.9 gprotein: 9.1 gsaturatedFat: 1.1 gservingSize: -sodium: 189.9 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Corny Pumpkin Pancakes
Directions
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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.