1tablespoonpure maple syrupcan substitute coconut sugar or granulated sugar
2teaspoonspure vanilla extract
Add the almond milk and vinegar to a medium bowl and stir. Let sit for 5 minutes. If substituting the egg with a flax egg, mix that now - mix 1 tablespoon flaxmeal with 3 tablespoons water in a separate small bowl. Let sit for 5 minutes to thicken and gel.
To a large bowl, add flour, baking powder, baking soda, pumpkin pie spice, salt, and chia seeds. Mix together with a whisk.
To the bowl with the almond milk and vinegar, add the egg and beat with a whisk. Add the pumpkin, coconut oil, pure maple syrup, and vanilla. Whisk together.
Add wet ingredients to dry ingredients and stir together just until blended.
Heat a non-stick griddle to about 325 degrees Fahrenheit, or set a large non-stick saute pan over medium heat. Using a one-third cup measure or a large trigger-handled ice cream scoop (I love ice cream scoops for pancake batter!), pour the batter onto the griddle or pan. Pancakes are ready to flip when they begin to look dry, form bubbles around the edges, and turn golden brown on the bottom, about 1 minute. Carefully flip and cook on the other side until golden brown and pancake is cooked through, about 1 - 2 more minutes.
Because of the chia seeds, the batter may thicken as it sits. If that's the case, you can stir in a little more almond milk - a couple of tablespoons at a time.
Serve with desired toppings - butter/vegan butter, pure maple syrup, honey, nuts ... anything you want!