Pumpkin Pecan Pancakes

1/2 cup oat bran
1/2 cup flour
1 Tbl flour
1 Tbl sugar
2 Tbls baking powder
1/2 cup pumpkin filling
1/2 tsp vanilla
1 cup plain yogurt
2 Tbl chopped roasted pecans
1/4 cup vegetable oil
4 egg whites, whipped stiff

Combine all of the dry ingredients. Set aside. Combine all wet ingredients, except egss, and mix together with dry ingredients. Fold in egg whites, being sure not to over mix. Preheat griddle to medium-high heat and drop approximately 1/4 cup mix onto griddle at a time (keep pancakes about 2 inches apart). Cook for 3 to 4 minutes and flip. Cook for an additional 3 minutes. Serve with maple syrup and butter.