Gluten-Free Pumpkin Pancakes

In a large mixing bowl, whisk together the gluten-free flour, cinnamon, nutmeg, baking soda, and salt until combined. This creates a well-balanced dry mix for the batter.
Add the eggs, mashed pumpkin, almond milk, and maple syrup to the dry mixture. Whisk everything together until the batter is smooth and slightly thick but pourable, with no lumps remaining.
Place a non-stick skillet or griddle over medium heat and lightly brush with oil. Let the pan warm until it shimmers and you hear a faint sizzle when testing with a drop of water.
Using a ladle or measuring cup, pour about 1/4 cup of batter onto the hot skillet for each pancake. Gently spread to form an even circle, and cook for 2-3 minutes until bubbles appear on the surface and the edges look set.
Flip each pancake carefully with a spatula and cook for another 2-3 minutes, until the other side is golden brown and the pancakes feel firm but tender when pressed lightly.
Remove the cooked pancakes and keep warm by stacking them on a plate covered loosely with foil, or cool on a wire rack. Repeat with the remaining batter, adding more oil to the pan as needed.