Combine flour, sucanat, baking powder, baking soda, and salt in a large mixing bowl, and whisk together for two minutes to aerate.
In a separate bowl, combine pumpkin puree, cinnamon, ginger, allspice, egg, milk, 2 tablespoons of oil, lemon juice and lemon zest. Mix in the flour mixture and stir just until moistened. Do not over mix.
Coat griddle with 1 teaspoon oil over medium heat.
Pour batter into skillet ¼ cup at a time, and cook the pancakes until golden brown, about 3 minutes per side.