In a large bowl, whisk together the almond milk, pumpkin, oil, vinegar, and vanilla. Add in the oat flour, coconut sugar, baking powder, and pumpkin pie spice and stir to combine.
Set a nonstick skillet over medium low heat. Spray the pan with nonstick cooking spray and preheat the pan for 3-5 minutes, or until its warm. Using a 1/3 cup measure, scoop the batter into the pan. Cook the pancakes for 5 minutes, or until the surface has evenly darkened in color , including the middle. Flip and cook for another 3-5 minutes or until the pancake is firm, not squishy, when you poke the center. Repeat with the remaining pancakes.
Serve pancakes topped with syrup and vegan butter, if desired.
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