In a large mixing bowl, beat eggs with pumpkin puree, erythritol, and vanilla.
Stir in almond flour, coconut flour, baking powder, and erythritol until the batter is smooth.
Set aside for 10 minutes before cooking
Heat a pancake griddle or crepe pan over medium heat, not high heat or the pancakes will burn easily. It takes at least 1 minute to heat up the pan evenly, be patient.
Spray oil all over the pan, then add 2 tablespoons of batter to the pan. The batter won't spread by itself so use the back of the spoon to spread the batter by circular motion into about a 3-inch diameter pancake (it means a thin pancake!). Don't use more batter per pancakes and make sure you spread them as THIN or they will be hard to flip.
Cook for 3 minutes over medium heat or until the sides of the pancakes are dry.
Gently slide a spatula under the pancake to flip. The first pancake may be more difficult to flip as it takes time for the entire pan surface to get warm. If too soft keep cooking longer before flipping.
Cook for 1-2 more minutes on the other side or until completely cooked
Served with sugar-free maple-flavored syrup, unsweetened whipped cream, and chopped pecan on top.