In a large bowl whisk together eggs, plain kefir and pumpkin purée.
In another large bowl, whisk together almond flour, coconut flour, sweetener, salt and pumpkin spice.
Slowly add the wet ingredients to the dry ingredients and mix until thoroughly combined (the batter will be thick!).
Let the batter sit for 10-15 minutes to thicken.
Heat a non-stick pan over medium heat and oil.
Carefully ladle the batter into the pan and cook for about 4-5 minutes until you can easily flip the pancake.
Cook the second side for 1-2 minutes.
Serve with sweetened sour cream.
Enjoy!