In a medium bowl, mix together the Pamela's Baking Mix and the cinnamon.

In a smaller bowl, whisk together the pumpkin, almond milk, egg, coconut oil and sugar until smooth and well combined.

Pour the wet ingredients into the dry ingredients and use a wooden spoon to mix well.

Heat a nonstick pan with a little coconut oil. Scoop the batter onto the pan using a 1/4 cup measuring scoop. Cook until bubbles form, then flip and cook a little longer. Both sides should be nicely golden brown. Repeat with remaining batter.

Serve with butter and maple syrup.