Pumpkin Pancakes with Vanilla Nutmeg Syrup

Ingredients

Pancakes
• 3 eggs
• 1/3 cup brown sugar
• 1/3 cup coconut oil, melted
• 1 cup buttermilk
• 1/4 cup plain Greek yogurt
• 3/4 cup pumpkin puree
• 2 tsp. vanilla
• 1/2 tsp. cinnamon
• 1/2 tsp. pumpkin pie spice
• 2 cups whole-wheat flour
• 2 Tbsp. baking powder
• 1/2 tsp. salt
• 1/4 cup water
Syrup
• 1 cup butter
• 1 cup sugar
• 1 (5 oz.) can evaporated milk
• 2 tsp. vanilla
• Pinch of salt
• 1/4 tsp. nutmeg (if you prefer a strong nutmeg flavor, use 1/2 tsp.)
• Water (to consistency)

Instructions

1. In a large bowl, mix the eggs, brown sugar and coconut oil together. Add the buttermilk, Greek yogurt, vanilla and pumpkin puree and whisk until combined.
2. Add the cinnamon, pumpkin pie spice, whole-wheat flour, baking powder and salt and mix until just combined. Gently stir in the water. (It’s supposed to be a thick batter, so only add 1/4 cup water). Do not overmix! It’s OK if the batter is slightly lumpy.
3. Set the batter aside.
4. Make the syrup. In a medium-sized saucepan, melt the butter on medium-high heat. Add the sugar and evaporated milk, and stir until combined. Bring to a boil and cook for 3 minutes, stirring continually.
5. Remove the saucepan from heat and stir in the vanilla, nutmeg and 2 Tbsp. water. Allow to cool. The syrup will thicken substantially. If it’s too thick, add more water until you achieve desired consistency. (If the water won’t mix in easily, warm the syrup over the stove while you mix the water in).
6. Cook the pancakes. Heat a griddle on medium heat, (350 degrees) and grease with some butter or oil. Pour about 1/4 cup batter onto the griddle and spread until even. Cook for 3-4 minutes, or until the edges are firm. Flip and cook for another 1-2 minutes until golden brown and cooked through.
7. Top with homemade vanilla nutmeg syrup and your favorite toppings. I highly recommend bananas, cinnamon and pecans!