Vegan Pumpkin Pancakes

Combine almond milk and lemon juice in a large bowl; let stand for 5 minutes. 

Meanwhile, whisk whole-wheat flour, all-purpose flour, baking powder, pumpkin pie spice, baking soda, ginger and salt together in a large bowl.

Add pumpkin, brown sugar, oil, and vanilla to the almond milk mixture; whisk to combine. Make a well in the center of the flour mixture; add the pumpkin mixture and whisk just until combined. Don't overmix—it will make the pancakes tough. Let the batter stand at room temperature for 5 minutes.

Heat a large nonstick skillet or griddle over medium heat; coat with cooking spray. Working in batches, without stirring the batter, scoop about 1/4 cup batter per pancake into the skillet (or onto the griddle), gently spreading out to about 3 inches in diameter. Cook until the edges are dry and you see bubbles on the surface, about 2 minutes. Flip and cook until golden brown on the other side, about 2 minutes. Repeat with the remaining batter, coating the pan with additional cooking spray and reducing heat to medium-low as needed. Top with toasted pecans, if desired, and serve with vegan butter and/or maple syrup, if desired.