[Gluten Free] Pumpkin Blueberry Pancakes

•  Prep: 5 Cook: 9 Wait: 0 Serving: 5

Ingredients |  8 total

• 1 cup gluten free pancake & baking mix
• 1 cup lowfat milk
• 1/3 cup LIBBY’S® 100% Pure Pumpkin
• 1 large egg
• 1/2 cup fresh blueberries
• 2 tablespoons vegetable oil
• 100% pure maple syrup (optional)
• Fresh blueberries and strawberries for garnish (optional)

Directions

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1. Combine pancake mix, milk, pumpkin, egg and vegetable oil in large bowl; stir until blended. Gently fold in ½ cup blueberries.
   Preparation: 5 min
2. Spray griddle or large skillet with nonstick cooking spray. Heat over medium heat.
   Cooking: 1 min
3. Pour a little less than ¼ cup batter onto hot griddle. Cook until batter bubbles begin to burst and edges are dry.
   Turn and continue cooking for 1 to 2 minutes or until golden. Repeat with remaining batter.
   Cooking: 8 min
4. Serve with syrup; garnish with berries.
   Presentation: 2 min

Nutrition Information

•  271 calories per serving Serving size: 5
• 7.82g fat 46.68g carbs 4.38g protein