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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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