Mix together first 5 ingredients in a bowl. Combine buttermilk, egg whites, canned pumpkin, 1 T. maple syrup, oil and vanilla in a bowl and mix until smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no dry spots, but don't overmix. Fold in pecans. Heat a large skillet on medium-low heat. Spray with non-stick spray. Pour 1/4 c. batter into skillet . When the pancake starts to bubble and the edges are set, flip and cook an additional 1.5 - 2 minutes. Repeat with rest of batter. To serve, top with warm syrup.