Protein Pumpkin Pancakes

1) In a bowl, mix 2 cups of protein powder, 1 cup canned pumpkin puree, 3/4 cup egg whites, 1 tsp baking powder, 1 tsp cinnamon, 1 tsp ginger, 1 tsp pumpkin spice, 1/4 cup almond milk, and enough water to create a more batter-like consistency.

2) Add olive oil spray or butter to a pan and use a 1/3 cup measurer to add batter to the pan. Cook each side until golden brown.

3) Stack the pancakes and top with Greek yogurt, pecans, and cinnamon, plus optional maple syrup or a drizzle of almond butter. Enjoy!