Preheat the oven to 225°F to keep your pancakes warm as you make the rest. Place a baking rack on top of a baking sheet and set it inside the oven.
In a medium bowl, whisk together the oat flour, sweet rice flour, tapioca starch, sugar, salt, baking powder, baking soda, and spices. Set aside.
In a small bowl, give the egg white a brief 30 second whisk with a fork and set aside.
In a small bowl, whisk together the egg yolk, buttermilk, canned pumpkin, melted, cooled butter. and vanilla extract. Add this to the dry ingredients and mix with a wooden spoon or rubber spatula until just combined( a few dry spots are ok!).
Add the egg white and stir until just incorporated and the batter has formed. Let sit for 5 minutes while you preheat the griddle.
Preheat a non-stick pan or griddle over medium-low heat. Spray with cooking spray. Once heated, add ¼ cup batter and gently spread out into 4-inch pancakes with the back of the spoon (I use an ice cream scoop for the batter!). Let cook for 2-3 minutes, until the bottom is nicely browned, but not burnt, then flip the pancake and cook for 2-3 minutes on the other side until the pancake is cooked all the way through. The center should bounce back when touched gently.
Transfer the cooked pancakes to the prepared baking rack to stay warm while you repeat with remaining batter.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.