In a large mixing bowl, whisk together oat flour, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.

1. In a separate bowl, combine the pumpkin puree, almond milk, eggs, maple syrup (if using), and vanilla extract. Whisk until smooth.
2. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix—lumps are fine!
3. Heat a skillet or griddle over medium heat and lightly grease with coconut oil or butter.
4. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown on both sides.
5. Repeat with the remaining batter.
6. Serve warm with your favorite toppings like more maple syrup, chopped nuts, or a dollop of Greek yogurt.