To make buttermilk, add one tablespoon of apple cider vinegar to the non-dairy milk. Let it sit until it curdles, making plant-based buttermilk (5-10 minutes); then add the orange extract and freshly grated ginger to the buttermilk.
Sift (on a dry colander) all the dry ingredients together, including the flour, sweetener, baking powder, baking soda, salt, and matcha powder. Discard whatever remains in the colander.
Mix everything in the same bowl, and let it sit for 10 minutes.
Heat. Set a flat pan to low heat and start pouring about ⅓ cup measurement of the batter each time into the pan. Flip when it bubbles and the edges turn minimally dry.
Cook for about 60 seconds on the first side and about 20 seconds on the other side. Your test should be bubbling, as all stovetops are different.
Serve with your choice of fresh fruit while it is hot and some maple syrup on top.
Video
Notes
After mixing, add some extra non-dairy milk in tablespoon increments if the batter appears too thick. The thickness varies depending on your pumpkin puree and whether you used maple syrup or agave.