In a large mixing bowl, whisk together the eggs, milk, vanilla, maple syrup and pumpkin. Stir in the flour, almond meal, baking powder, cinnamon and salt.
Place a large nonstick skillet or griddle over medium-low heat. Lightly grease it with oil or butter. Add the batter to the pan, ¼ cup for each pancake. You’ll make 2-3 at a time depending on the size of your pan. Cook 2 minutes, or until small bubbles start to appear on the surface. Flip the pancakes and cook for another 2 minutes, until the pancakes are firm and lightly browned.