Mix the dry protein pancake ingredients together in a large bowl.
Gradually stir in the pumpkin, apple sauce, and egg whites. Stir until smooth.
Heat a large skillet or griddle over medium-high heat with nonstick cooking spray.
When the skillet is hot, use a 1/2 C measuring cup to pour two pancakes on the pan. (The recipe makes about 1 C of batter. You can split that up to make however many pancakes you'd like. You can also double the recipe to make more pancakes at once.)
Cook for 2-3 minutes or until you start to see bubbles on the top side before flipping. Be careful not to burn the bottoms.
Remove to cool while you mix the chocolate syrup ingredients together in a bowl. Top and serve. Enjoy!
Notes
Each pancake has 3 Smart Points.
Macros for chocolate protein pancakes only (entire recipe - divide by however many pancakes you make): 230 calories, 31 grams of protein, 19 grams of carbs, 3 grams of fat
Macros for chocolate protein pancakes and chocolate syrup (entire recipe): 390 calories, 55 grams of protein, 31 grams of carbs, 5 grams of fat
If you'd like to use pumpkin only, swap gram for gram for the additional apple sauce (105g total pumpkin). And if you'd like to go apple sauce only, simply double the apple sauce (90g total).
You can use chocolate protein powder, but you may want to still add a bit of cocoa powder or extra protein for structure/flavor. Gram for gram should work fine.