In a seperate bowl, combine the puree, whole eggs, and the half-and-half.
Add the flour mixture and stir, being careful not to over mix the batter. Finish with the melted butter.
Gently fold in 1/2 the egg whites to loosen the batter and when the whites are nearly incorporated, fold in the remaining egg whites.
Heat the griddle to medium heat. Drizzle enough canola oil to prevent sticking and spoon batter onto griddle, spreading them with the back of the spoon. When pancakes are golden brown, flip to finish cooking.