I had some leftover pumpkin from the fluffy pumpkin chocolate chip muffins I made the other day.  Since I never get tired of pumpkin-flavored foods, especially during the Fall, I used it in a new pancake recipe.  They turned out delicious!  And taste just like Fall!

Protein Pumpkin Pancakes

Makes 6 pancakes.  Requires about 20 minutes from start to finish.

Ingredients:

½ can     pumpkin (about 1 cup)

2              egg whites, beaten

1 Tbsp   canola oil

2 Tbsp   brown sugar

1 cup     water

¼ cup    all-purpose flour

½ cup    whole wheat flour

¼ cup    old fashioned oats

¼ cup    protein powder (vanilla or unflavored)

1 ½ tsp  baking powder

2 Tbsp   pumpkin spice

Directions:

Preheat pancake griddle to about 200°F or “low-medium”

Sift dry ingredients in a large mixing bowl and mix wet ingredients in a separate bowl

Add wet ingredients to the dry ingredients and combine

Grease the griddle and, using a 1/3 cup measuring cup, scoop out batter and divide into six “cakes” onto griddle

When bubbles begin to form at the top of the batter, flip them, using a spatula

Let cook another 2-3 minutes

*It is best to cook at the lower temperature for a longer amount of time, otherwise the tops will burn, but the batter will not be fully cooked on the inside

Nutrition Facts: serving size: 1 pancake: 150 calories, 2.5 grams of fat (.5 grams saturated fat), 130 mg sodium, 24 grams of carbohydrate (about 2 carb choices), 2 grams of fiber, 8.5 grams of sugar, 7 grams of protein