Gluten Free Pumpkin Blueberry Pancakes

Gluten Free Pumpkin Blueberry Pancakes

8 ingredients
185 calories
9 min cook time


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)


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

185 calories per serving
Serving size: 5
7.77g fat
24.49g carbs
4.31g protein
% DV*
Total Fat 8g
Saturated Fat 5g
Cholesterol 41mg
Sodium 242mg
Carbohydrates 24g
Dietary Fiber 1g
Sugars 6g
Protein 4g
* 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.