Gluten Free Pumpkin Blueberry Pancakes

Gluten Free Pumpkin Blueberry Pancakes

Our favorite autumn breakfast.
8 ingredients
271 calories
9 min cook time
reviews

Ingredients

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

Direction

Prep: 5
Cook: 9
Wait: 0
Serving: 5
Step 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
Step 2
Spray griddle or large skillet with nonstick cooking spray. Heat over medium heat.
Cooking: 1 min
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.
Cooking: 8 min
Step 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
 
% DV*
Total Fat 7.82g
10.02%
Saturated Fat 5.36g
Cholesterol 41.1mg
Sodium 245.8mg
Carbohydrates 46.68g
16.97%
Dietary Fiber 1.53g
Sugars 26.23g
Protein 4.38g
8.76%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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