Name: Gluten Free Pumpkin Blueberry Pancakes
Prep time: 5 s
Cook time: 9 s
Total time: 16 s
Yield: 5
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)

INGREDIENTS

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

KEY INGREDIENTS

An orange and yellow can of 100% Pure Pumpkin with a slice of pumpkin pie on a silver serving spatula.

LIBBY'S®

LIBBY'S® 100% Pure Pumpkin

(Making one pie? Use our 15oz)

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.