September has arrived, and as sad as it is to see summer go, who doesn’t love fall? The colours, the smells, the fall baking!? My dream climate would be a long summer, a long fall, about a month of snow for Christmas, New Years and hot chocolate drinking season, then a long spring and back to summer!

Since fall is here, we all know that means baking with pumpkin! I made the amazing wannabe Starbucks pumpkin scones the other day with my girlfriend Breanne, you can see them here with a link to the recipe we used. Ryan and I have been eating really clean to get ready for our trip to Paris but I really wanted a pumpkin pancake or waffle. So here we have Clean Pumpkin Protein Pancakes. They are so dead easy!

What you’ll need…

• 1 scoop vanilla protein powder (I  used Kaizen Nautral Isolate)
• 3/4 of a cup of pure pumpkin
• 1 tsp cinnamon
• 1 tsp all spice
• 1/2 tsp nutmeg
• 1/2 tsp baking powder
• 2 egg whites
• 1/2 cup oats
• 1/4 cup bran
• 2 tbsp water
• 1/2 tbsp splenda

I like mine pretty spicy, you can definitely tone down or up the cinnamon, all spice and nutmeg to your preference. Blend all your ingredients together in a food processor, this will help smooth out your oats. Using a non stick pan, pour out about a quarter cup amount and cook low and slow. These are more dense pancakes because of the pumpkin, you’ll find they take longer to cook through and you don’t want to have your heat too high or it will burn the outside and the inside won’t be done. So, cook them at medium low heat about 4 to 5 minutes a side. Top with all natural maple syrup and cinnamon, even a dollop of whip cream if that suits your fancy! Enjoy!

Quote is from William Cullen Bryant.