Add all ingredients to a blender and blend until completely smooth.
Heat a large non-stick skillet to medium and add enough avocado oil (or high-temperature cooking oil) to lightly coat the surface.
Measure a scant 1/4 cup of batter and pour it onto the hot skillet. Cook until the sides begin to firm up, about 2 minutes. Carefully flip and cook an additional 1 to 2 minutes, until pancake is cooked through. Repeat for remaining batter.
Note that molasses burns at a low temperature so be sure to keep a watchful eye on the pancakes and adjust the heat down if the pancakes look too dark.
Serve pancakes with choice of toppings, and enjoy!
Notes
*If you don't have pumpkin pie spice, use 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger. You can also add fresh ginger if you'd like!