Whole-wheat flour, pumpkin and blueberries are combined to make nutritiously hearty, yet deliciously light pancakes. For a sweet change of pace, try the chocolate chip version, too!

Whole-Wheat Pumpkin Blueberry Pancakes

2 cups white or regular whole-wheat flour

1 tablespoon baking powder

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

2 cups 1% milk

2 large eggs

1 cup LIBBY'S® 100% Pure Pumpkin

1/3 cup packed brown sugar

1 cup fresh blueberries or 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

Pure maple syrup

1. Combine flour, baking powder, pumpkin pie spice and salt in large bowl. Combine milk, eggs, pumpkin and sugar in medium bowl; add to flour mixture. Stir just until moistened (batter may be lumpy). Fold in blueberries or morsels.
2. Heat griddle or skillet over medium heat; brush lightly with oil. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to form (about 2 minutes). Turn; continue to cook about 1 minute longer or until golden brown. Repeat with remaining batter.
3. Serve with maple syrup.

Makes 18 pancakes.

Nutritional Information Per Serving (1 pancake): Calories: 100 Calories from Fat: 10 Total Fat: 1 g Saturated Fat: 0 g Cholesterol: 25 mg Sodium: 150 mg Carbohydrates: 21 g Dietary Fiber: 3 g Sugars: 9 g Protein: 4 g

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.