Combine dry ingredients in a large bowl: flour, oat flour, baking powder, baking soda, sugar, and spices. Whisk to combine well.
In another large bowl, combine almond milk mixture, pumpkin, and vanilla. Mix in coconut oil.
Add dry ingredients to wet ingredients and stir until just combined.
Ladle onto a skillet or griddle set to medium and cook for 2 minutes on either side.
Serve hot with whipped coconut cream.
To Make Nutmeg Spiced Whipped Coconut Cream
Place the coconut cream in the bowl of the stand mixer. Do not add in the water that has settled to the bottom of the can (reserve this for use in a curry or soup).
Using your wire whip attachment beat the coconut cream for 1-2 minutes.
Slowly add in the icing sugar. Once that is incorporated, add in the nutmeg and vanilla.
Let the mixer continue to beat the coconut cream mixture for another 4-5 minutes, or until the coconut cream starts to hold its shape in peaks.
Serve on top of pancakes, with fresh fruit, pies, or straight up – with a spoon!
Nutrition Information
Serving size: Makes 6-8 pancakes
Recipe by Scratch Mommy at https://scratchmommy.com/fall-inspired-pumpkin-pancakes/