In a large bowl, combine flour, pumpkin pie spice, baking powder, baking soda and salt. Whisk together until well mixed.
1 ¼ Cup Gluten Free 1-to-1 Flour Blend, 1 teaspoon Pumpkin Pie Spice, 2 teaspoons Baking Powder, ¼ teaspoon Baking Soda, ¾ teaspoon Salt
In a second smaller bowl, crack the egg and whisk it until it's frothy like soap bubbles.
1 Egg
Add the oil, maple syrup, vanilla and pumpkin puree to the egg and whisk until smooth.
3 tablespoons Oil, 2 tablespoons Maple Syrup, 1 teaspoon Vanilla, ½ Cup Pumpkin Puree
Pour the pumpkin mixture into the dry ingredients and begin to fold.
Add the milk, starting with 1 cup, and fold to combine. If you need more milk, add enough so the batter is a bit runny when you lift up your spatula.
1 ¼ Cup Non-Dairy Milk
Fold in the pecans.
¾ Cup Pecans
Set the batter aside to rest while you preheat your pancake griddle. If you're using an electric griddle, heat it to 350 degrees. For a stovetop, heat to medium heat.
If your griddle or pan is not nonstick, then spray with a nonstick spray. Scoop out ¼ cup of pancake batter and pour onto your hot surface.
Cook until the edges appear dry and small bubbles are rising and popping in the center of the pancake (3-5 minutes), then flip and cook until the second side is golden brown (2-3 minutes). Do not press down on the pancakes or flip a second time.
Remove to a plate covered with paper towels while you cook the remaining batter.