Pumpkin Pancakes with Vanilla Nutmeg Syrup
from Kiwi and Carrot

Water (to consistency)

½ tsp. nutmeg (if you prefer a strong nutmeg flavor, use 1 tsp.)

Pinch of salt

2 tsp. vanilla

1 (5 oz.) can evaporated milk

1 cup sugar

1 cup butter

¼ cup water

½ tsp. salt

2 Tbsp. baking powder

2 cups whole-wheat flour

½ tsp. pumpkin pie spice

½ tsp. cinnamon

2 tsp. vanilla

¾ cup pumpkin puree

¼ cup plain Greek yogurt

1 cup buttermilk

⅓ cup coconut oil, melted

⅓ cup brown sugar

3 eggs