- Combine eggs with pumpkin and vanilla.
- In a separate bowl add almond butter and spices; stir together.
- Combine the almond butter mixture slowly into the pumpkin mixture, stirring until smooth.
- Heat a large nonstick griddle over medium-high heat. Spoon 1/4 cup batter per pancake onto the nonstick griddle.
- Cook for 3 minutes on each side.
- Enjoy with honey, maple syrup, or cut up fresh fruit