Take a medium bowl, add almond flour, soy flour,backing powder and pumpkin pie spice and mix well.
Make puree of 1/2 pumpkin . Now add beaten eggs, cottage cheese and pumpkin puree into the mixture and stir it until blended.
Heat a large non-stick pan over medium heat and grease it with butter.
Take 1/4 cup per pan cake mixture and drop the batter on to the non-stick pan. When bubbles begin to form in the middle of the pan cake, turn and cook another 2 minutes or until firm.
Repeat the procedure for preparing every pan cake.
Serve hot by keeping it warm in the oven or microwave.