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1. In a medium bowl, whisk to combine almond flour, 2 tablespoons monk fruit, baking powder, spices, and salt.
2. In a large bowl, whisk to combine pumpkin, eggs, milk, and vanilla. Whisk in dry ingredients.
3. In a large bowl, beat cream with remaining 1 tablespoon monkfruit until whipped.
4. Heat a large nonstick pan over medium heat and spray with nonstick spray. Ladle batter into skillet, using 1/4 cup per pancake. Cook until bottom of pancakes are browned, then flip and brown second side.
5. Serve pancakes topped with whipped cream.

Nutrition info from Verywell [1] for 2 pancakes: