Preheat a nonstick pan over medium heat.
Meanwhile the pan is heating whisk the eggs until they are a little fluffy and small bubbles start to show on the top.
Add the eggs to a blender together with milk, pumpkin purée, all the spices, baking powder and stevia vanilla drops and mix until combined (20 seconds or so).
Add in the flour and blend until fully combined.
Add coconut butter to the pan (if using) and add about 1/2 dl of batter making small pancakes in the pan. Make sure not to make too many at a time, then it will be difficault to flip them.
Fry for 2-3 minutes on each side, until they are golden brown.
Serve with apple sauce, yoghurt and chopped pecan nuts, or your prefered topping.