Whisk pumpkin puree, eggs, almond milk, and vanilla extract in a medium mixing bowl until homogenous.

In a separate bowl, combine oat flour, protein powder, baking powder, pumpkin pie spice, and salt.

Gently incorporate the dry ingredients into the wet mixture until no large lumps remain.

Preheat a non-stick griddle or skillet over medium-low heat and coat lightly with cooking spray.

Ladle approximately 1/4 cup of batter per pancake onto the heated surface.

Cook for 2 to 3 minutes until bubbles appear on the surface and the underside is golden brown.

Flip the pancakes carefully and cook for an additional 1 to 2 minutes.

Remove from heat and serve immediately.