Protein Pumpkin Pancakes

While they aren't in the nutrition plan at the moment, I absolutely love these!  What initially started as just protein pancakes, evolved into Protein Pumpkin Pancakes due to a recommendation from a fellow competitor.  What I am going to list makes one pancake.  I recommend using a small omelet pan to cook it.

Now, if you remember from our F&F's top 5 kitchen tools that we love our scale.  So everything I have listed is based off of weight measurements.  I apologize that I have never converted them.  If you would like to, feel free to do so.

122 grams of canned pumpkin
138 grams of pasteurized egg whites
32 grams of vanilla protein powder
10 grams of dry oatmeal
splash of vanilla extract
add cinnamon, splenda to flavor
1 tsp of baking soda to help it rise

Mix, spray the pan, pour the contents in the pan, cover the pan, turn the heat to medium and treat it like you would when making a pancake. 

The macro nutrient breakdown is as follows.
Calories 280
Fat 4.5 g
Carbs 20.5 g
Protein 38.5 g

I liked to top mine with 20 grams of almond butter and some Waldon Farms zero calorie pancake syrup!  Here is an old picture from when I first started making these.