Ingredients
- Spray a pan with vegetable oil cooking spray.
- Take 1 ½ cups of freshly shredded pumpkin.
- Pour in 1 cup of soy milk.
- Add 1 cup of frozen corn.
- Whisk 2 eggs until beaten.
- Sprinkle in ¼ cup of chopped onion.
- Mix in 1 cup of rice flour.
- Sprinkle 1 teaspoon of baking powder.
- Add a dash of 1 teaspoon of ground cinnamon.
Step 1
Begin by heating a generously-sized skillet on medium heat and giving it a light coating of cooking spray for easy cooking.
Step 2
In a mixing bowl, combine the flavorful ingredients of pumpkin, soy milk, corn, eggs, and onion. Enhance the mixture with the addition of rice flour, baking powder, and a dash of cinnamon, stirring the blend until it reaches a smooth consistency.
Step 3
Spoon out the batter onto the preheated pan in your desired portion sizes. Let the cakes cook until the bottoms turn a lovely golden hue, which usually takes around 3 minutes. Carefully flip the cakes over and continue cooking until the other side also reaches that delightful golden color, approximately 3 minutes more. Repeat this process in batches until all the batter has been used up, ensuring each cake turns out perfectly cooked.
Extra Tips & Suggestions
- 1. Store your pumpkin pancake mix in an airtight container to keep it fresh and flavorful.
- 2. Keep your cornmeal in a cool, dark place to maintain its texture and taste.
