Combine all of the dry ingredients (oat flour through salt) in a large mixing bowl with a whisk.
Make a well in the centre of the dry ingredients. Drop the eggs into this well, and whisk enough to break them up.
Whisk in the pumpkin puree. Finally add the nondairy milk and oil, whisking the entire mixture until the batter is smooth.
Heat a griddle or cast iron frying pan over medium heat. Oil it lightly. Scoop about ¼ cup batter onto the hot surface, smoothing it out a little with the back of your ladle. As the edges begin to look dry and little bubbles start to form on top, flip each pancake over to cook the second side. When cooked through, remove your pancakes and serve.
Shortcut tip: Replace the cinnamon, nutmeg, ginger, and cloves with 2 teaspoons Pumpkin Spice.
As this pancake batter is rather thick and pumpkin pancakes are moist, it's important that your heat not be set too high. That way, your pancakes will cook right through before burning on the outside.