In a medium bowl whisk the dry ingredients (almond flour, Gentle Sweet, pumpkin spice, cinnamon, and baking powder).

Add pumpkin puree and eggs.

Continue whisking until homogenous. The result should be a liquid batter but not runny.

Preheat a griddle or nonstick skillet to medium heat, spray with oil.

Using a ⅓ measuring cup, pour batter into skillet.

Let it cook until the pancake has bubbles.

Flip and cook the other side for about 2 minutes and remove.

Repeat the process until you have used all the batter.

Serve warm and with your favorite toppings.