Combine flour, baking powder, sugar, pumpkin powder, pumpkin pie spice, non-dairy milk, coconut milk, and ¼ tsp salt in large bowl and whisk batter. (TIP: If coconut milk is solid, microwave in a heatproof bowl for 30 seconds.)

Heat 1 tsp vegetable oil in large nonstick skillet over medium heat. Using ¼-cup measuring cup, add batter and cook pancakes, 3 to 4 at a time, until golden brown, 2 to 3 minutes per side. Add more oil as needed.

Divide pumpkin pie pancakes between 4 plates, sprinkle with pecans, and drizzle with maple syrup.