Ingredients
- vegetable oil cooking spray
- 1 ½ cups packed, shredded pumpkin
- 1 cup soy milk
- 1 cup frozen corn
- 2 eggs, beaten
- ¼ cup chopped onion
- 1 cup rice flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
Ingredient Image
What Makes This Recipe Special
These pancakes bring together the creamy sweetness of pumpkin and the subtle crunch of corn, creating a unique texture and flavor. They are perfect for a cozy breakfast or a special brunch, offering a delightful twist on a classic favorite.
Quick Kitchen Tips
- Use fresh pumpkin puree for the best flavor and moisture.
- Preheat the pan well to ensure even cooking and a golden-brown finish.
- Avoid overmixing the batter to keep the pancakes light and fluffy.
- Preheat the pan well to ensure even cooking and a golden-brown finish.
- Avoid overmixing the batter to keep the pancakes light and fluffy.
Directions
Gently heat a large skillet over medium heat and lightly spray it with cooking spray. In a bowl, mix together the pumpkin, soy milk, corn, eggs, and chopped onion. Then, add the rice flour, baking powder, and cinnamon, stirring everything until the batter is smooth and well combined. Spoon your batter onto the hot skillet in whatever size you prefer. Let the pancakes cook until the bottoms turn a nice golden brown, about 3 minutes. Flip them carefully and cook for another 3 minutes or so, until the other side is golden as well. Keep cooking the rest of the batter in batches, making sure the pan stays at a steady medium heat so they cook evenly. Enjoy warm!
Great Ways To Serve
Serve warm with a drizzle of maple syrup or honey. Adding a dollop of Greek yogurt or a sprinkle of toasted nuts can enhance texture and add a refreshing contrast to the sweetness.
Leftover Storage Guide
Store leftover pancakes in an airtight container in the refrigerator for up to two days. To reheat, warm them gently in a skillet or toaster to keep the edges crisp. Pancakes can also be frozen for longer storage; just separate layers with parchment paper.
