In a mixing bowl, combine the coconut flour, Erythritol, baking powder, cinnamon, salt, ginger, and cloves.
Add the eggs, pumpkin puree, coconut oil, coconut milk and vanilla extract. Whisk to get a smooth batter.
Heat the butter in a wide non-stick pan and working in batches, pour dollops of the batter to make pancakes. Cook each pancake for 30 seconds to 1 minute on each side.
Serve hot with sugar free syrup, fresh fruit, yogurt or cream cheese.