Whisk together the pumpkin puree, eggs, and honey in a large bowl until well combined.
In a medium bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
Gently fold the dry ingredients into the large bowl with the pumpkin mixture until well blended.
Heat one tablespoon coconut oil in a large griddle over medium heat. Once hot, spoon 2-3 tablespoons per pancake and cook for 3 minutes on the first side, then flip and cook an additional 2-3 minutes. Repeat process with remaining oil and batter.
To serve, top pancakes with sliced bananas, chopped pecans and drizzle with maple syrup, if desired.