• In a blender, add all the ingredients: old-fashioned oats, allspice, pumpkin pie spices, baking powder, salt, pumpkin puree, almond milk, melted coconut oil, vanilla, and maple syrup process on high speed until smooth - about 30 seconds.
• Pour the liquid ingredients into a mixing bowl - it makes it easier to scoop into the pan or keep in the blender jug if preferred.
• Heat a pancake griddle pan over medium-high heat. When hot, reduce to low heat and scoop 1/4 cup of batter per pancake.
• Cook for 2 minutes on one side, until the sides dry out, then flip and cook for 1-2 minutes on the other side.
• Repeat until no more batter is left. You should form about 14 pumpkin oatmeal pancakes.
• Serve plain or with pecan, yogurt, or banana slices and maple syrup.

Storage

• Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for later and thaw them in the refrigerator the day before.