1/3 cup organic canned pumpkin puree
1/2 tsp vanilla extract
1 serving vanilla protein powder (this equaled two scoops for me)
2 egg whites
1/4 tsp cinnamon
1/4 tsp pumpkin pie spice (optional)
Mix all the ingredients together in a bowl. If the mixture seems a little too dry or sticky, or if you want a wetter batter, just add a little more pumpkin to the mix.
Put a nonstick pan on the burner at medium heat. Once the pan is hot, pour the batter into your desired pancake shapes.
When little bubbles start forming on the pancakes and they’re lightly browned on one side, flip the pancakes.
Fully cook the other side, serve on a plate with some greek yogurt and cinnamon (or other toppings of your choice) and chow down!