Heat a skillet or griddle to 350 degrees or medium-low heat. Spray with cooking spray to avoid sticking. Use this skillet to toast the pecans for 5 minutes while prepare the pancakes. Be sure to use a timer! They burn very easily!
Add the oats in batches to a food processor or blender. Blend until the oats become a fine powder (about 2 minutes). I do this in two batches with the Vitamix blender. Pour all the oat flour into a great big bowl.
Add the baking powder, salt and spices. Whisk Together!
Now, if you have a large blender you can add the wet ingredients to it and blend them. If not, that is fine! Just use a large bowl to beat the eggs. Then, add the almond milk, pumpkin, syrup, vinegar and vanilla. Whisk Together!
Add the wet ingredients to the dry ingredients and..... Whisk Together!
Ladle the batter onto the skillet or pan and cook about 2 minutes. Once golden brown, flip and cook another 2 minutes. Many pancakes will bubble in the middle to indicate doneness.... but that has not been the case for me with pumpkin pancakes. So just cook until golden brown. Place on a cooling rack or right onto a plate.
Enjoy warm with toasted pecans, maple syrup, butter and any other favorite topping!