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Vegan
Ingredients 0/9
What Makes This Recipe Unique
These pancakes are a cozy twist on a breakfast classic. The pumpkin adds a subtle sweetness and moisture, while the cornmeal gives a nice texture and a slight crunch. They’re perfect for chilly mornings or when you want something a little different.
Cooking Techniques
- Use a non-stick pan or griddle to prevent sticking and ensure even cooking.
- Let the batter rest for a few minutes before cooking to help the cornmeal absorb moisture.
- Cook on medium heat to avoid burning the outside while keeping the inside cooked through.
- Let the batter rest for a few minutes before cooking to help the cornmeal absorb moisture.
- Cook on medium heat to avoid burning the outside while keeping the inside cooked through.
Directions
Lightly heat a large skillet over medium heat and lightly grease it with cooking spray. In a bowl, mix together the pumpkin, soy milk, corn, eggs, and onion until everything is combined. Then, add the rice flour, baking powder, and cinnamon, stirring until the batter is smooth and well mixed. Scoop spoonfuls of the batter onto the hot skillet, shaping them into pancakes. Cook for about 3 minutes on one side until they turn a nice golden color, then flip and cook for another 3 minutes on the other side. Keep cooking the pancakes in batches until you've used up all the batter. Serve warm and enjoy!
What To Serve With This Dish
Serve warm with a drizzle of maple syrup or honey. They also pair well with fresh fruit, a dollop of yogurt, or a sprinkle of chopped nuts for added flavor and texture.
How To Keep It Fresh
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a toaster or skillet to keep them crispy on the outside. You can also freeze the pancakes for longer storage; just thaw and reheat when ready to eat.
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