In a large bowl, whisk together the coconut flour, protein powder, sweetener, baking powder, cinnamon, salt, ginger, and cloves.
Add the eggs, pumpkin puree, melted coconut oil, 1/2 cup coconut milk and vanilla extract. Whisk until smooth. Add additional milk as necessary.
Heat a large skillet over medium high heat and add a little coconut oil. Once oil is melted, scoop two heaping tablespoons of batter onto skillet and spread into a 4 inch circle. You should be able to get 3 to 4 pancakes into the skillet.
Cook until bottom is golden brown and top is set around the edges. Flip carefully and continue to cook until second side is golden brown. Repeat with the remaining batter.