To Make the Sauce:

1. Combine all the sauce ingredients in a small saucepan and set over medium-low heat. Cook, stirring constantly, until the margarine is melted, then continue to cook for 1 more minute. Remove from the heat.

To Make the Pancakes:

1. Mix the flax seed and water together in a small bowl to make a flax egg. Set aside.
2. Combine the flours, baking soda, baking powder, salt, and spices in a medium bowl. In a 2-cup measuring cup, combine the almond milk, flax egg, and all of the remaining ingredients except the pecans. Stir to mix well.
3. Pour the wet ingredients over the dry and whisk together just until no lumps remain.
4. Set a heavy skillet or griddle on the stove over medium heat. Cast iron is a nice option for these, if you’re a fan. Let it warm for a few minutes, then turn the heat down to medium-low.
5. Spray with spray oil, then add the batter to the pan 1/3 cup at a time. Let cook until the edges just start to get dry, and the pancakes are golden brown on the bottom. Flip, then cook for another 1-2 minutes until golden brown.
6. While the pancakes cook, place the pecans in a dry skillet over medium-high heat and toast while stirring constantly until fragrant, about 3-4 minutes. Remove from the heat.
7. If necessary, re-warm the sauce briefly, until heated through. Serve topped with chopped pecans and drizzled with brown sugar sauce.