Begin by combing pumpkin puree, eggs and milk in your food processor or blender and then pulse until you get a mostly smooth but thick mixture. Pour mixture into a large mixing bowl and sift in rice flour, sugar, baking powder and salt, then mix until you get a homogeneous batter. It’ll be a beautiful orange color.
Heat up a little coconut oil in a non-stick skillet over medium heat and pour half cup of batter in the middle of the skillet, swirling the batter around to create a circle. Allow batter to cook until bubbles start rising to the surface and the bottom has cooked and is golden brown. Gently flip the pancake over with a spatula and allow it to cook a little longer until the other side has also turned golden. Repeat until all the pancake batter is used up. Serve these gorgeous pumpkin pancakes with honey and eat up!