1 can of packed pumpkin (not the pumpkin pie filling)
1.5 Cups of Egg White
1 tsp of Maple Syrup
Cinnamon and Nutmeg to taste
3 Scoops of vanilla protein powder (although I had to sub in a scoop of Butter Cream toffee dymatize because I ran out of vanilla)
Mix Pumpkin, Egg Whites, Maple Syrup and Spices together until fairly smooth. Add PP and mix until well combined.
Heat Griddle until sizzling hot and spray with a bit of pam. pour 2/3 cup of batter onto griddle and cook like a regular pancake (mine were about 8 inches in diameter – if you want a smaller pancake use 1/2 cup to ladle batter onto grill). Flip when top begins to look set and almost dry.
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