Add pumpkin and egg whites and whisk until smooth. Use a few tablespoons of water or unsweetened almond milk to thin the batter out if necessary.
Meanwhile, heat a nonstick griddle (or large nonstick skillet) coated with cooking spray over medium heat. Spoon about 1/4 cup of batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve warm with sugar free syrup such as Walden From
You can also make these into waffles!!
Pumpkin Protein Pancakes
Amount Per Serving
Calories 239Calories from Fat 99
% Daily Value*
Total Fat 11g17%
Total Carbohydrates 12g4%
Dietary Fiber 6g24%
* Percent Daily Values are based on a 2000 calorie diet.