Gluten free pumpkin blueberry pancakes

Based on 5 ratings
Sponsored
N

Nestlé

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-5+
120 g gluten free pancake mix
230 ml lowfat milk
75 g pumkin purée (e.g. Libby's 100% Pure Pumpkin)
egg
2 tbsp vegetable oil
50 g blueberries
nonstick cooking spray
maple syrup for serving
berries for garnish
Metric
Imperial

Utensils

  • large liquid measuring cup
  • rubber spatula
  • large nonstick pan or griddle
  • spatula
  • metal spatula

Nutrition per serving

Cal
190
Protein
4 g
Fat
8 g
Carb
25 g
  • Step 1/3

    Combine pancake mix, milk, pumpkin purée, egg, and vegetable oil in large bowl; stir until well combined. Gently fold in the blueberries.
    • 120 g gluten free pancake mix
    • 230 ml lowfat milk
    • 75 g pumpkin purée (e.g. Libby's 100% Pure Pumpkin)
    • egg
    • 2 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

    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.
    • 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

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