POINTS® Value | 5 Servings | 4 Preparation Time | 12 min Cooking Time | 10 min Level of Difficulty | Easy
breakfast | Sweet potatoes and a bit of spice turn ordinary pancakes into something spectacular. Substitute canned pumpkin for the sweet potato if you’re short on time.
Ingredients
3/4 cup Multi-Grain Pancake Mix, Add Water Only 1/2 large cooked sweet potato, or 1 small, peeled and pureed (1/2 cup) 3/4 cup apple juice 1 tsp pumpkin pie spice 4 oz Colombo Low Fat Vanilla Yogurt, (or other brand) 2 Tbsp reduced-calorie pancake syrup 1/4 cup blueberries 1/3 cup pumpkin butter
Instructions
Stir together pancake mix, sweet potato, juice and spice.
In a separate bowl stir together pumpkin butter, yogurt and syrup.
Warm a large, nonstick skillet coated with cooking spray over medium-low heat.
Ladle out batter in small batches (about 2 tablespoons). Cook pancakes until nicely browned on both sides. Repeat with remaining batter.
To serve: top pancakes with pumpkin butter mixture. Garnish with berries. Yields three pancakes and about 3 1/2 tablespoons topping per serving.
