Preheat a non-stick skillet over medium heat.

In a bowl mix together all of the dry ingredients, from the oat flour to the cinnamon.

Add in the pumpkin puree, almond milk and maple syrup and stir until a thick, uniform batter forms.

If your pan isn't non-stick, you can spray it with cooking spay or add a little bit of coconut oil.

Pour all of the batter onto the hot pan and use the back of a spoon to spread the batter out into a thin, round circle.

Allow the pancake to cook through on the bottom before carefully flipping it over to cook the other side.