In a large bowl, whisk the eggs, pumpkin, vanilla and sweetener.
Add the kosher salt, cinnamon, coconut flour and baking soda, whisking until well incorporated. Batter will be thick.
Heat a nonstick double burner griddle over medium heat (not higher), 3-4 minutes. Coat with ½ tablespoon butter.
Scoop the batter out of the bowl and into the warm griddle, using a small cookie scoop. Gently flatten the top of the pancakes using a rubber spatula.
Cook the pancakes until cooked through, about 4 minutes on each side.
Coat the griddle with the remaining butter and cook the remaining pancakes. Serve immediately.
1. Definitely make these pancakes small, using a cookie scoop (1.5 tablespoons) rather than an ice cream scoop (4 tablespoons). They will be very difficult to flip if you make them big.2. If you flip them and see that they've developed a nice golden bottom but there's still quite a bit of uncooked batter in the middle, let them cook on the second side until it's golden too (about 3 minutes), then flip them one more time and let them finish cooking for about 1 more minute, as I do in the video.3. If you serve these pancakes with syrup, you can skip the sweetener. If you'd like to sweeten them, try ¼ cup coconut sugar for paleo, or ¼ cup granulated sweetener (or the stevia equivalent) for keto.4. Nutrition info is for pancakes only and does not include a sweetener or toppings.5. In the video above, I am shown making half the recipe.