• In a large mixing bowl, whisk the eggs, pumpkin puree, and honey until thoroughly combined.
• In a separate bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
• Add the dry ingredients to the bowl with the egg mixture and gently fold the two together until blended.
• Heat one tablespoon coconut oil in a large griddle over medium heat. Once hot, spoon 2-3 tablespoons per pancake and cook for 3 minutes on the first side, then flip and cook for another 2-3 minutes on the other side. Repeat this process with remaining coconut oil and pancake batter.
• To serve, stack 2-3 pancakes per serving and top with sliced bananas, chopped pecans, and a drizzle of maple syrup, if desired. Enjoy!

TO MAKE AS A FREEZER MEAL

• Cook pancakes as instructed, then cool. Freeze in layers with waxed paper in between. To cook, reheat in the toaster or microwave and serve!