Grind the quinoa into flour using a food processor. Add the quinoa flour, sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt into a large bowl. Mix well.
Whisk together the milk, pumpkin, egg, and oil in a medium bowl. Add to the flour mixture and stir until just blended.
Spray cooking spray on a large nonstick frying pan or griddle and place on medium heat. When hot, pour 1/4-cup portions of batter into the pan.
Pancakes will be ready to flip when you begin to see the bubbles pop and the underside is brown.
Flip and cook the pancake for another 20 to 25 seconds until the center springs back when pressed.
If the pancakes buckle when sliding the spatula underneath, lightly oil the pan again for the next batch.
Serve hot pancakes with orange wedges.