PUMPKIN CINNAMON ROLL PANCAKES

In a large bowl, whisk together the flour, coconut or brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice (if using).
In a medium bowl, whisk together the pumpkin puree, buttermilk, butter, eggs, and vanilla.
Add the wet ingredients into the dry and use a spatula or wooden spoon to mix until just combined.
In a small separate bowl, make the cinnamon swirl mixture by mixing together the butter, sugar, cinnamon, and 1 tbsp of the pancake batter. Transfer the mixture to a small plastic sandwich baggie, and snip a small portion of the corner off.
Heat a large skillet or griddle over medium heat and grease with butter.
Use a 1/4 cup to pour the pancake batter into the skillet for each pancake. Use the piping baggie full of the cinnamon swirl mixture and gently swirl the mixture into the pancake, pushing slightly into the batter so the cinnamon mixture swirls into the batter, not just on top.
Once bubbles appear on the surface, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with remaining batter and cinnamon swirl mixture.
Serve pancakes warm with additional butter, maple syrup, or a simple glaze if desired.
Enjoy!