- vegetable oil cooking spray
- 1 1/2 cups packed, shredded pumpkin
- 1 cup soy milk
- 1 cup frozen corn
- 2 eggs, beaten
- 1/4 cup chopped onion
- 1 cup rice flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 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.
04/29/2018
recipepes.com
Corny Pumpkin Pancakes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
