In a large mixing bowl, add whole wheat pastry flour, protein powder, baking powder, pumpkin pie spice, cinnamon, and salt. Whisk until combined.

In a medium mixing bowl, add coconut milk, pumpkin puree, maple syrup, and vanilla. Whisk until well combined and smooth.

Pour the wet ingredients into the dry ingredients and whisk until just combined. Set the batter aside and allow to rest while heating up your pan.

Preheat a large nonstick pan on medium heat with a tablespoon of vegan butter. When butter starts to sizzle, pour 1/4 cup of batter onto the pan for each pancake, and spread out gently into a round shape with a spoon or the back of your measuring cup. Repeat with remaining batter; work in batches if necessary. Recipe yields about 6 medium pancakes. When the undersides are golden and bubbles start to appear on top, flip with a spatula and cook until golden brown. Add more butter between batches as necessary.

Whisk together all ingredients for the maple cream cheese glaze until smooth.

Serve pancakes warm with the prepared glaze, chopped pecans, and a sprinkle of cinnamon if desired. Enjoy!