Gluten free pumpkin blueberry pancakes

Step 1/3

• 48 g gluten free pancake mix
• 92 ml lowfat milk
• 30 g pumpkin purée (e.g. Libby's 100% Pure Pumpkin)
• ⅜ egg
• ¾ tbsp vegetable oil
• nonstick cooking spray

• large liquid measuring cup
• rubber spatula

Combine pancake mix, milk, pumpkin purée, egg, and vegetable oil in large bowl; stir until well combined. Gently fold in the blueberries.

Step 2/3

• nonstick cooking spray

• large nonstick pan or griddle
• spatula

Spray large pan or griddle with nonstick cooking spray. Heat over medium heat. Spoon a small mount of batter onto hot pan. Cook until the batter bubbles begin to burst and edges are crisp up.

Step 3/3

• maple syrup for serving
• berries for garnish

• metal spatula
• large nonstick pan or griddle

Flip pancake and continue cooking for approx. 1 – 2 min., or until golden. Repeat with remaining batter. Serve with syrup and berries, as desired.

Enjoy your meal!