Combine almond milk and apple cider vinegar in a bowl and set aside.
In a separate bowl combine almond flour, arrowroot flour, baking powder and pumpkin spice.
In another bowl combine eggs, pumpkin puree, vanilla and almond milk mixture.
Combine the wet and dry ingredients and stir until just combined.
Heat a pan to medium heat and spray with coconut or avocado oil.
Scoop out the batter and cook until edges are set and bubbles come through.
Flip and cook another 30 seconds-1 minute.
Top with desired toppings!