In a mixing bowl, whisk together the canned pumpkin puree, eggs, oat milk, and vanilla extract until well combined.

In another bowl, combine the oat flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, salt, collagen powder, and vanilla protein powder.

Slowly add the dry ingredient mixture to the wet ingredients, stirring until a smooth pancake batter forms. Let the batter rest for a few minutes to allow the oat flour to absorb some moisture.

Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with cooking spray or a small amount of oil.

Pour 1/4 cup of the pancake batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges start to set, usually 2-3 minutes.

Carefully flip the pancakes with a spatula and cook for an additional 1-2 minutes, or until they are cooked through and golden brown on both sides.

Remove the pancakes from the pan and keep them warm.

Serve the pumpkin pancakes warm. Top with a sprinkle of chopped nuts and a drizzle of sugar-free maple syrup.