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My review
Corny Pumpkin Pancakes
267
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 263Original recipe yields 4 servings (8 pancakes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- You will know the griddle is hot enough if a drop of water 'dances' on it.
Nutrition Facts
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Reviews
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Newest
10/16/2016
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 ha...