Combine almond flour, cinnamon, baking powder, and palm sugar and stir to combine.
In a separate bowl, combine the eggs, pumpkin, and vanilla. Whisk until smooth.
Gently stir the egg/pumpkin mixture into the flour mixture until combined. Do not over mix.
Heat a large nonstick skillet or pancake griddle on medium high.
Coat the pan with oil.
When the pan is hot, cook pancakes (use about 1/3 c batter per cake) as you would regular pancakes.