To a medium bowl, add the flaxseed and water. Mix to combine. Set aside for 5 minutes to gel up.
To a 2-cup or larger measuring cup, add the vinegar. Fill with almond milk to the 2-cup mark. Set aside for a couple of minutes to curdle a bit and form a buttermilk.
If your coconut oil isn't yet melted, you might want to set it in a small saucepan over low heat to melt while you prepare your dry ingredients.
To a large bowl, add the flour, baking powder, baking soda, pumpkin pie spice, and salt. Whisk to combine.
To the medium bowl with the flaxseed mix, add the almond milk mix, melted coconut oil, pumpkin, brown sugar, and vanilla. Whisk to combine.
Pour the wet ingredients over the dry ingredients and mix with a whisk just until incorporated. Don't overmix - that can develop the gluten in the flour and lead to tough pancakes!
Let the batter rest for 5 minutes. They'll start to puff up and that'll give you fluffier pancakes! While the batter rests, preheat your non-stick griddle or a large frying pan over medium heat (or, if it's an electric griddle, set to 325 degrees Fahrenheit).
If desired, melt a little vegan butter on the cooking surface (I like Earth Balance). If your surface is non-stick, this probably isn't necessary. Using a 1/3 cup measure (or, my pancake scooping weapon of choice, a trigger-handled ice cream scoop), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles, about 2 minutes. Flip and cook on the other side until golden and completely cooked through, about another 90 seconds or so. I like to give these vegan pancakes a bit of extra time on the grill vs. traditional pancakes. They like to be nice and golden before being flipped, or else the inside might not cook through quite enough.
Serve immediately topped with vegan butter and maple syrup, if desired.
* Substitute the following if you don’t have pumpkin pie spice blend on hand: