Pancakes: 1 1/2 c flour 3 tbsp coconut oil, melted 1/4 c granulated sugar 1/2 tsp salt 1 tbsp baking powder 1 egg 2 tsp cinnamon 1 1/4 c whole milk 1/2 can of pumpkin purée
Ingredients for Homemade Syrup: 2 c brown sugar 1 c water 1/2 c butter 1/2 tsp vanilla extract
Directions:
Start by making the syrup, add the brown sugar and water to a small pot. Bring to a boil then reduce heat to medium and let it bubble for 4 minutes, stirring occasionally. Then add the butter and remove from heat once butter incorporated. Let cool for a few minutes before serving warm.
Combine all ingredients together in a bowl. Let it sit for 5 minutes.
Heat a large frying pan, add butter.
Make individual pancakes, leaving space in between. Once the one side starts to bubble and make pin sized holes then flip and cook for a few more minutes on the other side.