Wet Ingredients. Crack the 6 eggs in your blender container, add 1 cup pumpkin puree, and 2/3 cup unsweetened almond milk. Blend for 30 seconds, or until smooth.

Dry Ingredients. Gradually add 1 cup almond flour, 1 cup vanilla protein powder, 1/4 cup erythritol (or any granulated sweetener, like coconut sugar), 3 to 4 tsp ground pumpkin spice (4 tsp for a "Starbucks level" kind of taste, so to speak), 1 tsp baking powder. Blend until smooth (between 30 to 60 seconds). Scrape the sides of your blender container as needed (do so in the OFF position, of course).

Cook. Heat some coconut oil, or any choice of healthy fat (as needed), in a large non-stick pan or pancake pan over medium heat. For each pancake, pour 1/3 cup batter into your pan and gently tap to spread evenly. Flip after 2 to 3 minutes, or when a spatula easily slips under the pancake. Cook for an additional 3-4 minutes. You can usually cook 3 to 4 pancakes of this size in the same pan, at the same time, depending on its size (the pancakes are about 3 1/2 inches wide). Repeat until there is no more batter left.

Serve Immediately. Top with your favorite healthy toppings. I used some butter, maple syrup, pumpkin seeds, and unsweetened shredded coconut. Any nut butter, berries, nuts, whipped cream would do as well.

Store for up to 7 days in the refrigerator in a sealed container, or up to 3 months in the freezer.