In a large bowl sift together the flours, baking powder, bicarbonate of soda, cinnamon and salt and set aside for a moment.
Place the pumpkin puree, coconut milk, eggs, maple syrup and vanilla extract into a blender and whizz until smooth.
Pour in all the dry ingredients and blend again until smooth.
Heat up 1 tablespoon of the coconut oil in a skillet and pour in a quarter of the pancake batter (about 100g). Heat for 3-4 minutes until the underside is golden brown. Turn the pancake over and cook on the other side for a couple more minutes until golden brown. Remove the pancake from the skillet, pat dry with kitchen towel to remove the excess oil.
Repeat the process with the 3 other pancakes, adding more coconut oil to the skillet if needed.
For the almond maple syrup, warm the maple syrup and almond butter together in a small saucepan until smooth and runny. Add a small splash of water if you would like to make the syrup a little more runny. Serve over the warm pancakes.