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Pulse your oats in a blender or food processor and pulse until ground up to a flour consistency.
In a large bowl, whisk together the oat flour, flax meal, baking powder, spices and salt.
In a medium bowl, whisk together the milk, pumpkin, maple syrup, egg and oil until smooth.
Add the wet mixture to the dry mixture and stir until combined.
Let the mixture thicken for 5 minutes.
Heat some butter on a skillet and when its hot add ⅓ cupfuls of the batter. Lower the heat to low and cook for 2 minutes. Flip each pancake and cook for another 2 minutes.
Optional: serve with maple syrup or honey and fresh berries.