I used this recipe found on Tasty Paleo and added chopped pecans and tripled the recipe. It made 12 pancakes about 4-5 inches in diameter. Below is the tripled version of the recipe with my addition of pecans.
3 pinches of baking soda
1 1/2 tbsp pumpkin pie spice
1 1/2 cup almond flour
1 1/2 tsp vanilla extract
3/4 cup canned pumpkin
3 tbsp honey (or unsweetened applesauce)
1/4 cup chopped pecans
Mix everything but the pecans together in a bowl and ladle it into your pan. Sprinkle the pecans onto the pancakes. Should take about two minutes per side to cook through. I started out with a full sized pancake spatula but found that a little too cumbersome to flip the pancakes as they were a little too soft to wield with the bigger spatula. Switched to a normal sized spatula and had no problems. Once they were done, I topped them off with another sprinkling of pecans and some real grade B maple syrup...and several glasses of milk.