Whisk together coconut cream, eggs, pumpkin purée and butter in another bowl.
Stir wet ingredients into dry until just combined. Let batter rest 5 minutes.
Heat a griddle or electric skillet to medium. Grease lightly with butter. Drop batter onto cooking surface in generous tablespoons. Cook pancakes until edges appear dry, 3 to 4 minutes, then flip and continue to cook 2 to 3 minutes more.
Continue until all of the batter has been used.
TIP: Serve with coconut cream, chopped pecans and a purée of xylitol.
For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).