Mix the ingredients for the flax egg and set aside for 5 minutes to thicken.
In a large bowl, mix the flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
In another bowl, whisk together the pumpkin, melted coconut oil, almond milk, vanilla and flax egg.
Slowly mix the wet ingredients in to the dry ingredients until combined.
Heat a non-stick griddle or a large frying pan over medium heat with no oil (if your pan is prone to sticking then add a tsp of coconut oil). Pour around a 1/4 or a few tablespoons of batter in to the pan per pancake. I usually do two at a time.
Cook for 2-3 minutes on each side. If the tops of the pancakes are browning too quickly, reduce the heat to medium-low.
Meanwhile, roughly chop the pecans.
Serve your delicious stack with a drizzle of maple syrup and the chopped pecans!