Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine the cinnamon, nutmeg, pecans, truvia, and baking soda and mix well.
Stir in the melted almond butter, pumpkin, and vanilla.
In a small bowl, whisk the eggs and then stir into the mixture.
For each hotcake, scoop 1/3 cup of the batter onto the baking sheet.
Bake for 12 - 16 minutes, or until a wooden pick inserted in the center comes out clean.
Recipe slightly adapted from Wheat Belly 30-minute (or less!) Cookbook
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