For the Pancake: Mix the 2 teaspoons of lemon juice into the almond milk and set aside for 5 minutes.

In a large mixing bowl stir all of the dry ingredients together. Make a well in the middle and pour all the liquid ingredients and the pumpkin in and stir to mix well.

Spray a large skillet with a non-stick cooking spray and put ¼ cup of batter in for each pancake. Spread out with back of spoon to form a circle.

Cook until both sides are golden brown. Serve with pumpkin butter or topping of your choice.

For the Pumpkin Butter: Put all ingredients into a medium saucepan and bring to a simmer.

Reduce heat and let simmer with lid on for about 20 minutes or until thickened and spreadable. Make sure to stir several times during cooking.

Remove from heat and let cool before storing in a sealed container in the refrigerator.