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Blend the rolled oats into a fine flour.
Add the pumpkin purée, protein powder, egg, egg whites, milk, baking powder, spices, salt and sweetener. Blend until smooth.
Leave the batter to sit for 3–5 minutes to thicken.
Heat a non-stick pan over medium-low heat and lightly coat it with cooking spray.
Spoon the batter into the pan to make 3–4 pancakes. Cook until bubbles form and the edges are set, then flip and cook until golden.
Stack them up and finish with whipped cream, sugar-free maple syrup and a sprinkle of cinnamon.