Place eggs in blender. Add pumpkin, milk, honey, cooled fat (if melted first). Add collagen, cassava, sifted baking soda and sea salt. Blend for 5-10 seconds. Scrape sides of blender. Blend 2-3 seconds more.
Heat griddle or cast iron skillet over medium-high heat. Add 1 Tablespoon high heat fat: lard, butter, ghee or avocado oil. Pour batter into desired size pancake and reduce heat to low. Wait until edges dry out a bit and bubbles appear all over the wobbly-looking surface of raw batter, about 4-5 minutes. Flip and cook again on second side until done, about 2 minutes more.
Finish cooking all pancakes, adding more fat to pan occasionally, (stacking them on a plate and layering with butter and maple syrup as you go, if desired). Batter will make 6 good-sized (pretty big) pancakes, enough to feed 3. Or make smaller pancakes if preferred.