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My review
Corny Pumpkin Pancakes
sueb
"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!"
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Ingredients
25 m servings 263 calsOriginal recipe yields 4 servings (8 pancakes)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Cook's Note:
- You will know the griddle is hot enough if a drop of water 'dances' on it.
Nutrition Facts
Per Serving: 263 calories; 4.5 g fat; 47.7 g carbohydrates; 9.1 g protein; 93 mg cholesterol; 190 mg sodium. Full nutrition
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