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

Instructions

1. Heat a large skillet over medium heat; prepare with cooking spray.
2. Stir pumpkin, soy milk, corn, eggs, and onion together in a bowl; add rice flour, baking, powder, and cinnamon and stir until well blended.
3. 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.