• Whisk the first four ingredients in a bowl; that's the flour, baking powder, protein powder of choice (I used vanilla) and pumpkin pie spice (see substitutions)
  
• In a second bowl add pumpkin puree and egg, whisk well to combine. Add remaining ingredients and whisk until there are no lumps and it's a smooth batter.
  
• Add dry ingredients to the pumpkin batter. Fold to combine without overworking the dough.
  
• Pre-heat a non-stick skillet and spray with oil. When pan is hot (hover your hand over the pan and if you feel some heat, the pan is ready!). Turn the head down to medium-low. Pour an ice cream scooper size of batter on to the hot pan. If using a large skillet you should be able to cook 3-4 pancakes at a time. Flip after 2 minutes or until that size has browned. Cook on the other side for an additional 2 minutes. Transfer pancakes to a plate. Repeat until you use up all the batter.

Pecan Glaze

• Add water to the confectioner's sugar and whisk until creamy. Add caramel if you are using but I recommend it because it does add a nice flavor. Toss in the pecans
• When ready to serve make a neat pile of pancakes. Then pour pecan glaze over the pancakes. Top with whipping cream and extra pecans.