Fall Pumpkin Pancakes

• 4 Egg Whites
• 1 Scoop of Protein Powder
• 1/3 c. of Canned Pumpkin
• 1/2 c. Oats
• 1/4 tsp Ground Cinnamon
• Splenda to taste (2-3 packets) if desired
• 2 tbsp of Sugar-Free Maple Syrup
• 1/2 banana sliced
• 1 tbsp Walnut pieces 
• Light Pam spray

1.Preheat stove on med-high and spray pan with Pam.

2.Mix all ingredients using a blender. If the mixture is too thick, add a little water to thin it out. Drop pancake mixture into pan. When pancake mixture starts to form bubbles, flip the cakes over to cook the other side. Serve with sugar-free syrup, sliced banana and walnuts