Sweet Potato Pancakes

4 servings - 5 points

3/4 cup Multi-Grain Pancake Mix, adding water only
1/2 large cooked sweet potato, or 1 small, peeled and pureed (1/2 cup) *
3/4 cup apple juice
1 teaspoon pumpkin pie spice
4 ounces low fat vanilla yogurt
2 tablespoons reduced-calorie pancake syrup
1/4 cup blueberries
1/3 cup pumpkin butter

* May substitute canned pumpkin

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.

o serve: top pancakes with pumpkin butter mixture. Garnish with berries.

Yields three pancakes and about 3 1/2 tablespoons topping per serving.

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