Place rice flour, oat flour and baking powder in a medium bowl. Whisk or stir to combine.

Place pumpkin puree, egg, and melted coconut oil in a separate bowl. Stir until well combined.

Add the pumpkin mixture to the flour mixture and stir to combine. Slowly add and stir in the water to create a batter.

Heat a tablespoon of coconut oil in a pan or skillet over medium heat.

Place the metal cookie cutter into the pan. Pour the batter into the center of the cookie cutter and spread the batter to edge of the cookie cutter.

Cook the pancake for a few minutes, until lightly browned on the bottom.

Use a spatula to flip the cookie cutter over. Use a spoon to press the edges of the pancake down so the pancake slides down to the skillet.

Cook the other side of the pancake until lightly browned. Remove it from the pan and place it on a wire rack.

Repeat for each pancake, adding more oil to the pan as needed. Allow to cool completely before serving.

Serve topped with blueberries or other fruit if desired.

Store in an airtight container in the refrigerator for up to 5 days.