Pumpkin Pancakes

6		Egg Whites
3/4  cup		Two Good Greek yogurt
1/2  cup		canned pumpkin
1  tablespoon		maple syrup, divided
1/2  teaspoon		vanilla extract
1/2  cup		whole wheat flour
1/4  cup		rolled oats
1  teaspoon		baking powder
1  dash		salt
1/4  teaspoon		pumpkin pie spice
20		pecan halves,s chopped

Tip: For nutritional information on all the ingredients in Pumpkin Pancakes just click on each ingredient name. Then adjust the serving size for any Pumpkin Pancakes ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

In a bowl, beat eggs. Stir in yogurt, pumpkin, 1 tbsp maple syrup, and vanilla.
In another bowl, stir together flour, oats, baking powder, salt, and pumpkin pie spice.
Add dry ingredients to wet and stir to combine.
In a large nonstick skillet coated with cooking spray over medium-low heat, drop a heaping .33 cup batter for each pancake. Cook until underside is brown and bubbles form on top, about 3 minutes. Flip and cook about 3 minutes more. Repeat with remaining batter.
Top with pecan halves and the remaining maple syrup.
Cool leftover pancakes before storing in an airtight container in the fridge up to 3 days, or store leftover batter in an airtight container in the fridge up to 4 days.