Making Keto Pumpkin Pancakes is straightforward when you follow these simple steps:

1. Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, baking powder, pumpkin spice, and salt.

2. Combine Wet Ingredients: In another bowl, beat the eggs and mix in the pumpkin puree and almond milk until smooth.

3. Combine Mixtures: Gradually add the dry ingredients to the wet, mixing until well combined. The batter should be thick but pourable, so adjust with additional almond milk if necessary.

4. Heat Cooking Surface: Heat a non-stick skillet or griddle over medium heat and add a small amount of coconut oil or butter.

5. Cook Pancakes: Scoop about ¼ cup of batter onto the skillet for each pancake. Cook for about 2-4 minutes on one side until bubbles form, then flip and cook for another 2-3 minutes until golden brown.

6. Repeat: Continue cooking until all batter is used, adding more oil to the skillet as needed.

7. Serve Warm: Transfer pancakes to a plate and keep warm in the oven if necessary while you finish cooking the rest.