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.
View the recipe instructions at Catching Seeds
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