Pecan Buckwheat Pancakes 

1 cup Aunt Jemima Buckwheat Pancake Mix
1/8 teaspoon cinnamon
1 teaspoon sugar
1/4 cup chopped pecans
1/4 cup egg whites (or egg substitute)
3/4 cup non-fat or skim milk
1 - 4 oz (3.9 oz) container of Mott's Healthy Harvest Peach Medley Sauce (unsweetened), or 4 oz or unsweetened applesauce)

1. Heat griddle (350 degrees to 400 degrees) and spray with vegetable cooking spray (preferably butter-flavored).
2. Mix dry ingredients. Add remaining ingredients and whisk until most lumps disappear. (Add a little more milk if batter is too thick).
3. Let batter sit for a couple of minutes while griddle heats. Cook pancakes until bubbles form and bottom is golden to medium dark brown. Turn and finish cooking.
4. If preferred, set aside pecans and place on top of pancakes, rather than in the batter. Top with fruit and syrup as desired.