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.



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


1. Stir together pancake mix, sweet potato, juice and spice.
2. In a separate bowl stir together pumpkin butter, yogurt and syrup.
3. Warm a large, nonstick skillet coated with cooking spray over medium-low heat.
4. Ladle out batter in small batches (about 2 tablespoons). Cook pancakes until nicely browned on both sides. Repeat with remaining batter.
5. To serve: top pancakes with pumpkin butter mixture. Garnish with berries. Yields three pancakes and about 3 1/2 tablespoons topping per serving.