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!

sueb

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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
8 pancakes
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Cook's Note:

You will know the griddle is hot enough if a drop of water 'dances' on it.

Nutrition Facts

263 calories; protein 9.1g; carbohydrates 47.7g; fat 4.5g; cholesterol 93mg; sodium 189.9mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/17/2016
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 have cooked them a bit longer than 3 minutes per side because they felt quite soft in the middle but that's likely due to the difference between wheat flour and rice flour. I used brown rice flour by the way. I reheated the leftovers in the toaster the next day and they were great. They were certainly fast and easy. Thanks for the recipe! Read More
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