Separate the egg yolks from the egg whites and add the yolks to a large bowl. Set the egg whites aside to use later.
Next, add the sugar to your egg yolks and blend with an electric hand mixer on low.
continue blending and add in your pumpkin puree.
Now add the melted butter and the oil. Blend until combined, then blend in the milk.
In a separate bowl, sift together the flour and baking soda. Then add to the batter and mix on low.
Next, add the oats, cinnamon, nutmeg, vanilla, and salt.
Let the batter sit for 10 minutes.
Right before cooking, in a separate bowl, mix your egg whites until they become fluffy like a meringue. Then gently fold them into your pancake batter with a spatula (do not use a mixer for this step).
Pre-heat a nonstick pan and then add a pancake size amount of batter. The batter will begin to form bubbles and turn a golden brown on the edges. Flip and cook until golden brown, about 2 minutes on each side.
Serve hot with your choice of toppings.
Remember to fold in your egg whites, do not add them in with a mixer. This will keep your pancakes light and fluffy.
you can lightly spray your pan with non-stick spray or oil. In a good nonstick pan you can also make them dry.
Feel free to use canned pumpkin puree if you do not want to make fresh puree