1. In a mixing bowl, combine white flour, whole wheat flour, sugar, baking powder, pumpkin pie spice, and salt. Add nondairy milk, pumpkin puree, canola oil, vanilla extract, and banana; whisk until the lumps are mostly gone. Add extra nondairy milk, if needed, to achieve desired batter thinness.

2. Lightly oil a griddle and heat to 275 degrees Fahrenheit. Pour the batter on to the hot griddle, forming medium-sized pancakes. Flip pancakes over when lightly browned. Remove from the griddle when the other sides are lightly browned. Serve with some warmed maple syrup and enjoy.