Pumpkin Blueberry Pancackes

By vdub

Ingredients

• 1 c. gluten free pancake mix (Bob’s Red Mill)
• 2 eggs
• 1/2 c. coconut milk
• 1/2 c. canned pumpkin
• 1/2 c. fresh or frozen blueberries
• 1 tsp. vanilla
• 1 tsp. cinnamon

Preparation

Step 1

Mix all ingredients together in a bowl and cook in butter or coconut oil in a skillet.

Variation: Substitute organic, unsweetened applesauce for the pumpkin and fresh raspberries for the blueberries.