KEY INGREDIENTS
INGREDIENTS
- ●1 cup gluten free pancake & baking mix
- ●1 cup lowfat milk
- ●1/3 cup LIBBY’S® 100% Pure Pumpkin
- ●1 large egg
- ●2 tablespoons vegetable oil
- ●1/2 cup fresh blueberries
- ●100% pure maple syrup (optional)
- ●Fresh blueberries and strawberries for garnish (optional)
MAKE IT
Step 1
Combine pancake mix, milk, pumpkin, egg and vegetable oil in large bowl; stir until blended. Gently fold in ½ cup blueberries.
Step 2
Spray griddle or large skillet with nonstick cooking spray. Heat over medium heat.
Step 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.
Step 4
Serve with syrup; garnish with berries.
This recipe makes 5 servings, 2 pancakes per serving.
