In a small mixing bowl, stir together the pumpkin puree, coconut milk, coconut oil, lemon juice, and vanilla.
In a medium bowl, whisk together the oat flour, baking soda, baking powder, salt and spices.
Pour in the wet ingredients into the dry ingredients. Mix gently until combined. Do not overmix!
Heat your electric griddle to 350 degrees Fahrenheit. Spray the surface with coconut oil cooking spray.
Once the surface is at temperature, pour ¼ cup of batter onto the pan. Let the pancake cook for about 3 minutes. Bubbles should begin to form around the edges of the pancake.
Once the underside is lightly golden, flip it with a spatula and cook for another 2 minutes or so, until golden brown on both sides.
Serve the pancakes immediately topped with pomegranates.
I pulled the recipe from these 2 sites:
Vegan Recipe - https://thebigmansworld.com/2017/09/04/fluffy-flourless-pumpkin-pancakes-vegan-gluten-free-sugar-free/
With eggs - https://cookieandkate.com/2013/pumpkin-oat-pancakes/