Corny Pumpkin Pancakes - cooking recipe

Ingredients

vegetable oil cooking spray
1 1/2 cups packed, shredded pumpkin
1 cup soy milk
1 cup frozen corn
2 eggs, beaten
1/4 cup chopped onion
1 cup rice flour
1 teaspoon baking powder
1 teaspoon ground cinnamon

Preparation

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.