In a large mixing bowl, whisk pumpkin puree, oil, almond milk, water, and vanilla extract. Whisk until smooth.
Stir in flour, pumpkin spices, and baking powder. Stir until the batter is smooth with no lumps.
Warm a pancake griddle over medium heat and grease the skillet with a bit of avocado oil.
Scoop out 3 tablespoons of batter per pancake and cook for 2-3 minutes on one side or until sides are dry and set so you can easily slide a spatula under the pancake to flip it over.
Keep baking on the other side for 1-2 minutes.
Serve with maple syrup, pecans, or banana slices.
Store in an airtight container in the fridge for up to 3 days or freeze in zip lock bags for later.
Note 1: Homemade pumpkin puree works if made from steamed or roasted pumpkin, not boiled, or you would need more flour to balance the extra moisture.Note 2: Any crystal sweetener works like white sugar or sugar-free erythritol. Avoid liquid sweeteners like maple syrup that make the batter gummy.Note 3: Oat flour works in this recipe, but the pancakes won't be as fluffy and grittier. Also, you need to set the batter aside 10 minutes before cooking the pancake to let the fiber from the oat bind with the ingredients. All-purpose gluten-free flour works if you use a 1:1 gluten-free flour blend containing gum like Bob Red Mill's All-purpose Gluten-free flour.Almond flour or coconut flour won't work in this recipe.