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.
Frequently Asked Questions
Can I use fresh corn instead of frozen corn?
Yes, fresh corn works well. Just make sure to cut the kernels off the cob before adding to the batter.
What can I substitute for rice flour?
You can use all-purpose flour or a gluten-free flour blend if you prefer.
Can I use regular milk instead of soy milk?
Yes, any milk or plant-based milk can be used as a substitute.
How do I know when to flip the pancakes?
Flip them when the edges look set and the bottom is golden brown, usually about 3 minutes.
Can I make the batter ahead of time?
It's best to cook the pancakes soon after mixing, but you can refrigerate the batter for up to 24 hours.
Are these pancakes suitable for a vegan diet?
No, because the recipe contains eggs. You could try replacing eggs with a vegan alternative.
How do I keep the pancakes warm while cooking the rest?
Place cooked pancakes on a baking sheet in a low oven (around 200°F) until ready to serve.
Can I add sweeteners like sugar or maple syrup to the batter?
Yes, you can add a bit of sweetener if you prefer a sweeter pancake.
