In a small bowl or liquid measuring cup, combine the dairy-free milk of your choice and apple cider vinegar and let stand for 3 minutes.

In a blender, combine the dairy-free milk mixture, oats, pumpkin, maple syrup, baking powder, pumpkin pie spice, sea salt, and vanilla.

Blend for 30 seconds until the oats are broken down and smooth. Let the batter stand for 5 minutes to thicken up.

While the batter thickens, heat up a skillet or griddle pan to medium heat. Once pan is hot, add a bit of coconut oil to grease the pan, and then add 1/4 cup of batter to the pan. The batter will be thick, so I recommend using a spoon to spread it out into a thinner circle. Cook for 2 minutes or until the edges look cooked, before flipping gently, and cooking for another 1-2 minutes, or until golden brown.

Repeat until all of the batter is gone, adding more coconut oil (if needed) between each pancake. If you’re using a griddle or large pan, you can do more than one at a time.

Serve warm, with vegan butter, coconut cream, maple syrup, pecans, chocolate chips, fruit, and/or nut butter!

If saving for later, store wrapped in plastic wrap or an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for 15 to 30 seconds.