Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 263
- Carbohydrate: 48g
- Fat: 5g
- Fiber: 3g
- Protein: 9g
- Sugar: 5g
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