Prepare Dry Ingredients: In a large mixing bowl, whisk together 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of cinnamon, 1/2 teaspoon of baking soda, 1/2 teaspoon of ground ginger, 1/4 teaspoon of nutmeg, and a pinch of sea salt.

Mix Wet Ingredients: In a separate medium bowl, whisk together 1 cup of room-temperature unsweetened almond milk, 1 cup of canned pumpkin puree, 1/4 cup of brown sugar, 1 large egg, 2 tablespoons of melted coconut oil, and 1 teaspoon of vanilla extract.

Combine Mixtures: Pour the wet mixture into the bowl with the dry ingredients, gently mixing with a spatula until just combined.

Preheat the Skillet: While the batter rests, preheat a nonstick skillet or griddle over medium-low heat.

Cook the Pancakes: Pour about 1/3 cup of batter onto the preheated skillet. Cook for 2-3 minutes or until bubbles form on the surface.

Flip and Finish Cooking: Carefully flip the pancake and cook for another 2-3 minutes until both sides are golden brown.

Serve Warm: Remove the pancakes from the skillet and serve warm, drizzled with maple syrup, topped with chopped toasted pecans if desired.