In a small bowl, combine the flaxseed and water and set aside for 5 minutes to thicken.

In a large bowl, combine the flour, cane sugar, baking powder, baking soda, cinnamon, and salt.

In a medium bowl, whisk together the pumpkin, almond milk, coconut oil, vanilla, and the flaxseed mixture.

Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. A few lumps are ok, do not overmix. The mixture will be thick, but if it’s too thick, gently stir in a little more almond milk.

Heat a nonstick skillet or griddle to medium heat. Brush the skillet with a little coconut oil and use a 1/3-cup measuring cup to pour the batter onto the pan. Use the back of the cup to gently spread the batter a little more. Cook the pancakes for 2 minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides. I usually start with medium heat, and move to low heat as my pan starts to hold residual heat after each batch.

Serve with maple syrup, yogurt, and pecans, as desired.