Add the cooked pumpkin, the vanilla, the plant-based milk and the apple sauce to a food processor or blender and mix until smooth.
Add this mixture to your dry ingredients. Scrape out your food processor or blender with a spatula and mix everything well.
Heat a non-stick frying pan on low heat and add one spoonful of batter in the pan. Using the spoon even the pancakes a bit. I can fit up to 4 small pancakes in my pan. Cook until you can see some bubbles, then flip them over and cook until golden brown.
Repeat with the rest of the batter.
Serve with peanut butter, date syrup, bananas and chopped pecans. You can also use maple syrup or anything you like!
*you can also use rice flour to make them gluten-free.