Keto/Paleo pumpkin pancakes

I was having early fireside musings with my friend this morning, and we started dreaming up ideas of blueberry pancakes, fried eggs and bacon. Realizing I had bacon in the freezer and some maple syrup in the fridge, and that she had blueberries and a little left over whipped cream, this breakfast idea seemed like a good start to the solstice. I went to the interwebs to seek out a recipe. Because there was some leftover pumpkin puree needing to be used up, pumpkin pancakes seemed the way to go.

A bite of this modified pumpkin pancake with bacon, syrup, a blueberry, butter and whipped cream was decadent. Totally decadent. I changed the recipe some, eliminating the nut butter, reducing the coconut flour (next time I will try it with no coconut flour at all, which I suspect would be just fine), using coconut milk, and eliminating the sweetener. The trick to these is cooking them on even heat quite slowly. Like, just hunker down to do some slow pancake cooking. I found it was better to center pancakes on 2 skillets than to cook 4 in a larger cast iron one. *I did try some with blueberries inside the pancake and it worked!

Paleo Pumpkin Pancakes (makes 10-12 pancakes)
3 large eggs 
1/3 cup pumpkin puree
1/4 cup coconut milk
1 teaspoon vanilla
1 cup super fine almond flour
2 tablespoons coconut flour
1 1/2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
(coconut oil/bacon fat/ghee for griddle)
*opt: blueberries 

1) In a large bowl, beat the eggs then whisk in the pumpkin. Add the milk and vanilla and mix until smooth. Add remaining dry ingredients and mix. Batter will be quite thick. 
2) Heat a skillet or two to medium-low heat and melt cooking fat of choice. Spoon scant 1/4 cup batter to center of skillet/s and cook slowly: 3-5 minutes for each side. *If adding blueberries, add just before you flip. Be gentle with the flipping, and wait a little longer than you think. 
3) Keep warm in the oven, and serve with whatever toppings you like.  
*These apparently also freeze well. I'll try that with the leftovers to toast another morning.