Raspberry cornmeal Pancakes (3 pancakes, 6 pts)

1 cup reduced fat baking mix
1 cup yellow cornmeal
1 ¼ cup lowfat milk
1 large egg, lightly beaten
3 tbsp pure maple syrup
1 cup fresh or frozen raspberries

Combine all ingredients except raspberries in medium bowl. Gently stir in raspberries. Spray skillet with nonstick spray and set over medium heat. Pour heaping ¼ cupful of batter onto griddle. Cook until bubbles appear and edges look dry, 2-3 minutes. Makes total of 12 pancakes.