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!
Provided by sueb
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 263.1 calories, Carbohydrate 47.7 g, Cholesterol 93 mg, Fat 4.5 g, Fiber 2.9 g, Protein 9.1 g, SaturatedFat 1.1 g, Sodium 189.9 mg, Sugar 4.9 g
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Lawrence Russell
[email protected]I'm not a big fan of pumpkin, but I thought I'd give this recipe a try. I was pleasantly surprised! The pancakes were light and fluffy, and the pumpkin flavor was subtle but still noticeable. I'll definitely be making these again.
Miraz Hossen
[email protected]Just tried this recipe and it turned out great! The pancakes were fluffy and flavorful. I used fresh pumpkin puree and it really made a difference.
Imam Hossen
[email protected]Yum!
Anna Jensen
[email protected]I made these pancakes for my family on a Sunday morning, and they were a hit! Everyone loved the unique flavor combination, and the pancakes were so easy to make. I'll definitely be making them again.
Gulab Begham
[email protected]These pancakes were absolutely delicious! The corn and pumpkin flavors were perfectly balanced, and the pancakes were light and fluffy. I served them with maple syrup and butter, and they were the perfect fall breakfast.