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.