Make the pancake batter:

Cup of Yum
1. In a large bowl, whisk eggs. Add the milk, canned pumpkin, and vanilla extract until combined. Add the coconut flour, pumpkin spice or cinnamon, baking soda, and salt. Whisk vigorously to combine and help the coconut flour absorb the liquid. Let the mixture sit for 10 minutes before cooking pancakes.
2. In a blender, combine eggs, milk, pumpkin, and vanilla, until thoroughly combined. Add in coconut flour, baking soda, pumpkin spice or cinnamon, and salt, and blend for about a minute until the mixture is thick and the coconut flour has absorbed most of the liquid. Wait 5 minutes before cooking. The blender moves the liquid and coconut flour at a very high speed, helping it absorb the liquid, so there's no need to wait as long before cooking.

Cook the pancakes:

1. Heat a non-stick griddle or large pan over medium-high heat. Once hot, grease, spray, or melt butter on the hot surface. When using an electric griddle, heat it somewhere between 300 and 350F.
2. Immediately, scoop 2 tablespoons of pancake batter onto the greased pan. Use the back of the spoon to help spread the batter a little. Cook the pancakes for about 2 minutes, until the edges begin to look defined and the bottoms are golden brown. Flip the pancakes over and cook for another minute on the other side without pressing them down with the spatula, so they puff up as they cook.
3. Remove the pancakes from the pan onto a plate. Keep them warm while you cook the rest of the batter. Serve warm with your favorite toppings.