In a large mixing bowl, whisk eggs, pumpkin puree, and maple syrup until combined.
In a separate bowl, whisk together almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
Add the dry ingredients to the egg mixture and gently fold until just blended.
Heat one tablespoon coconut oil in a large griddle over medium heat. Once hot, spoon 2-3 tablespoons per pancake and cook for 2-3 minutes a side. Repeat with remaining coconut oil and pancake batter.