For Orange-Ginger Syrup:
Combine all of syrup ingredients in small saucepan. Bring the mixture to a simmer over medium heat. Cook for 1 minute then remove from heat and allow the aromatics to steep into the syrup as it cools. Once the syrup is a room temperature strain the syrup, squeezing out as much as possible and discarding the ginger and peels. Set aside for later. Makes 2/3 cup.
For Pumpkin Pancakes:
Whisk the flour, sugar, baking powder, cinnamon and nutmeg together in a large bowl until fully combined. In medium bowl, Whisk almond milk, water, vegetable oil, pumpkin, lemon juice and egg yolk together in medium bowl. Pour the pumpkin mixture into the flour mixture and using a rubber spatula, stir together until it all just comes together. Do not overmix but also be sure that large clumps of the flour mixture remain.
Heat 10 or 12 inch nonstick skillet over medium heat. Spray with cooking spray, then add four 1/4 cup amounts of batter to pan. Using back of spoon, spread batters to form a round 3 to 4 inch pancake. Let cook until small bubbles appear on the surfaces of the pancakes and the bottoms are golden brown, about 1 minute. Carefully flip each pancake and let cook until puffed and golden on the bottom, about 1 minute more.
Transfer to a plate and continue until you've used up all the batter. You should have 8 to 9 pancakes.
Divide pancakes between plates then top with the Orange-Ginger Syrup and orange segments.
