Step 1

Preheat oven to 350° F/175 C. Line a large, rimmed baking sheet with parchment paper (or grease it very well), pushing the parchment into the corners and pressing down the edges.

Step 2

In a small bowl or large measuring cup, mix the flour, baking powder, salt, and spices. Use a whisk to blend everything together. Set aside.

Step 3

In a large bowl, whisk together the pumpkin puree, vegetable oil, and brown sugar until smooth.

Step 4

Add 1/3 of the almond milk, whisking until smooth. Add ½ the flour mixture and stir until smooth. Alternate adding the remaining almond milk and flour mixture, ending with the milk. You may have to switch to a spatula at the second addition of flour.

Step 5

Scrape onto prepared baking sheet. Spread to the edges until perfectly level.

Step 6

Bake for 22-25 minutes until it springs back when touched. For thicker pancakes you can use a 9” x 13”/22.5cm x 32.5cm baking pan and bake for 25-30 minutes.

Step 7

Serve right away with vegan butter, maple syrup, extra cinnamon, or any other toppings.