Preheat a skillet or griddle.
In the bowl of a stand mixer fitted with a paddle attachment beat together the pumpkin, eggs, coconut milk, and vanilla until smooth.
Add the remaining dry ingredients into the wet mixture and mix until smooth and combined.
Let the batter sit at room temperature for 5 minutes.
Using cooking spray or a non-dairy buttery spread such as Earth Balance, grease the bottom of the cooking surface.
Drop batter into the skillet by 1 teaspoon fulls. Leave an inch between each pancake.
Cook for 1 minute. Flip. Cook for 30 seconds - 1 minute more.
Remove from skillet.
Stack 3-4 pancakes on top of each other and place a skewer through the middle.
Serve warm with pure maple syrup or apple butter.