In a large bowl, vigorously whisk together the eggs, pumpkin puree, and Swerve Brown sweetener until the mixture is smooth and well combined. Then add the melted butter and vanilla extract, whisking again until fully incorporated and the mixture is uniform.

Add the coconut flour, protein powder, pumpkin pie spice blend, baking powder, and salt to the wet mixture. Whisk thoroughly until no lumps remain and a thick batter forms. Gradually add water or non-dairy milk, 1 to 2 tablespoons at a time, whisking, just until a scoopable but spreadable batter is achieved. I find that letting the batter sit for a minute allows the coconut flour to absorb the liquid, so check the consistency again before cooking.

Lightly grease a large skillet or griddle with oil and place it over medium heat. Once hot, scoop about two heaping tablespoons of batter and spread into a 4-inch circle on the skillet. Cook for 2-3 minutes, or until the bottom is golden brown and the top is set around the edges. Flip carefully and cook the other side for another 1-2 minutes, until golden brown. Repeat with the remaining batter, greasing the pan as needed between batches. I like to use a wide spatula for easier flipping, as these pancakes can be delicate.