In a bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
In another bowl, mix together the molasses, almond milk, vinegar, and vanilla. Whisk into the dry ingredients until smooth.
Heat a nonstick skillet over medium heat with vegan butter and spray a silicon gingerbread man or woman pancake mold with nonstick cooking spray. Place the mold onto the pan and fill just a light layer with pancake mix. Allow to cook until brown on one side, remove the mold, and flip.
Meanwhile, whisk together the powdered sugar with a tablespoon of almond milk. Add the remaining almond milk, if needed, to get to a thick stiff consistency. Transfer to a piping bag.
Decorate your gingerbread pancakes with icing and candies. Enjoy!