Pumpkin Spice Pancakes

• 1/2 cups Rolled Oats
• 1 whole Scoop (about 70cc Scoop) Protein Powder
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Cinnamon
• 1/4 teaspoons Nutmeg
• 1/4 teaspoons All Spice
• 1 Tablespoon Sugar
• 1/2 cups Canned Pumpkin
• 2 whole Egg Whites
• 1/4 cups Milk

1. Heat a nonstick griddle (or nonstick skillet) over medium heat and coat with cooking spray.
2. In a bowl, mix together dry ingredients (oats through sugar on the above list). Incorporate the wet ingredients and blend until smooth.
3. Spoon about 1/4 cup of batter per pancake onto the griddle and cook until the center bubbles and the edges cook through.
4. Turn pancakes to cook the other side.
5. Serve warm with maple syrup, whipped cream, peanut butter, chocolate chips, anything.

rolled oats, baking powder, ubc, ubc, ubc, sugar, pumpkin, egg whites, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/pumpkin-spice-pancakes/ (may not work)