Combine egg, oil and soymilk in a bowl and beat together. Add to a blender with the pumpkin and blend until smooth. Set aside.
2
Whisk flour, sugar, baking powder, salt, cinnamon, ginger, and nutmeg together in a medium bowl. Stir pumpkin mixture into dry ingredients. Mix in agave nectar and dried cranberries and leave to stand for five minutes.
3
For each pancake, scoop 1/4 cup of batter on to a hot griddle on nonstick skillet sprayed with cooking spray. Turn pancakes when bubbles appear and edges are cooked (after about 2 minutes). Cook for about 1 1/2 minute on second side.
