Place the oats in a blender or food processor. Blend until finely ground, about 60 seconds.
Add the oats to a bowl along with the ground flaxseed, baking powder, pumpkin pie spice and salt.
In a measuring cup or bowl, mix together the almond milk, pumpkin, maple syrup, egg and coconut oil. Mix to combine.
Add the wet ingredients to the dry ingredients and stir until evenly combined.
Cook in a nonstick skillet in a little butter over medium heat for about 2-3 minutes, until set. You’ll want to make sure the heat isn’t too high so they don’t burn. (Add a few chocolate chips if you like!) Flip and cook for another minute on the second side.