Protein Pumpkin Pancakes

1  cup		oat flour
2  tablespoons		Splenda
1  tablespoon		baking powder
2  tablespoons		cinnamon
1/4  teaspoon		nutmeg
4		egg whites
1/2  cup		pumpkin
1-1/2  cups		unsweetened almond milk
3  scoops		ON Protein Powder

Tip: Click on the ingredient links to learn the nutritional information for all the Protein Pumpkin Pancakes ingredients. The serving size for any ingredient in Protein Pumpkin Pancakes may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat griddle to medium heat.

Mix oat flour, Splenda, baking powder, cinnamon, protein powder, and nutmeg in a bowl.
Whisk egg whites and pumpkin. Mix in Almond Breeze.
Add wet ingredients to dry ingredients and mix together.
Spray griddle with non-stick butter spray.
Scoop batter with a 1/4 cup measuring cup onto griddle. Cook 3-5 minutes on a side.

Makes 10 pancakes. (I cut the recipe in half and the mixture can be kept refrigerated for about 3 days). Can substitute regular non-fat milk for almond milk but this will increase the calories and carbs.
Protein Powder-Any Vanilla protein powder. ON is Optimum Nutrition brand and has 24 gm protein per serving.