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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!"
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25 m servings 263 cals
Original recipe yields 4 servings (8 pancakes)

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  • Prep

  • Cook

  • Ready In

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


  • 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I'm drawn to food that combines sweet and savoury, so I liked the idea of onions and corn in pancakes with maple syrup on top. I really enjoyed the flavour of these pancakes. I think I should ha...