Makes 6-8 pancakes.

1 c. whole-wheat flour
2 Tbs. brown sugar
1 Tbs. baking powder
½ tsp. baking soda
½ tsp. cinnamon
½ tsp. ginger
¼ tsp. salt
1 c. light vanilla soy milk
2 scoops protein powder
4 oz. nonfat Vanilla Bean Voskos Greek Yogurt
¾ c. pumpkin, canned
2 Tbs. butter, melted
2 egg whites
2 pieces crystallized ginger, diced
2 Tbs. butter, cold
4 Tbs. maple syrup

In a large mixing bowl combine the first seven ingredients and set aside. Pour soymilk and protein powder into a blender and mix for 30 seconds; pour into a medium bowl. To the protein mixture add yogurt, pumpkin, melted butter and egg whites; mix well. Combine the liquid mixture with the dry ingredients in the large bowl and stir until just moist. (Do not over mix.)

Set range to medium low heat. Add diced ginger to cold butter; mix well and set aside. Spray heated griddle or large skillet with cooking spray. Place pancake batter onto griddle, using ¼ cup of batter for each pancake. Let each pancake cook for 2 to 3 minutes per side. Top with ginger butter and maple syrup.

Source: Christine Avanti for Voskos