|120 g||gluten free pancake mix|
|230 ml||lowfat milk|
|75 g||pumkin purée (e.g. Libby's 100% Pure Pumpkin)|
|2 tbsp||vegetable oil|
|nonstick cooking spray|
|maple syrup for serving|
|berries for garnish|
Combine pancake mix, milk, pumpkin purée, egg, and vegetable oil in large bowl; stir until well combined. Gently fold in the blueberries.
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.
Flip pancake and continue cooking for approx. 1 – 2 min., or until golden. Repeat with remaining batter. Serve with syrup and berries, as desired.