I made these tonight after perusing recipes all afternoon & put together what sounded good to me based on what I had on hand. I reeeeally like the way they turned out, they were so fluffy & tasty!

2 medium (or small) eggs
1/4 cup pumpkin puree (not pie filling)
2 tsp sugar free maple syrup
1/8 tsp cinnamon
Pinch (or 2) of ground ginger
Pinch of salt
1/4 tsp baking powder
1/8 cup + 1 heaping tsp Almond meal/flour
Coconut oil for your skillet


Mix wet ingredients thoroughly (eggs, pumpkin, syrup)
Add spices & baking powder to wet ingredients & mix thoroughly
Add Almond meal/flour to wet ingredients & mix thoroughly.
Let pancake batter sit for 10-15 minutes

Heat cast iron skillet over medium high heat & add coconut oil to coat (1-3 tsp depending on size of skillet)
Spoon in batter to make pancakes about 3 inches wide (they need to be small so you can flip them. Don't crowd the skillet because you'll need extra room to maneuver these to flip)
Cook until the bottom gets golden brown
Flip & cook til brown
Serve with your favorite LC toppings (butter, SF syrup, berries, almond butter, etc)

I made 7 small pancakes. Here's the scoop (includes the coconut oil for cooking):

Calories Carbs Fat Protein Fiber
Batch
Total: 501 8 44 17 3
Per : 72 1 6 2 0
Pancake


I was out of vanilla which is why I used the SF maple syrup. I didn't want these to have an eggy taste & they didn't. They tasted more like a whole grain type pancake but not overly strong pumpkin either.

I had fresh yard eggs which were on the small side of medium. If you have large eggs might want to tweak the recipe.