Add all of the ingredients for the pancakes to a blender and blend just until combined.

Heat a non-stick skillet over medium heat and add enough olive oil to lightly coat the surface.

Measure a heaping 1/8 cup of batter and pour it in the hot skillet. Note: the batter should be thick, so you will need to spread it around to create a circular pancake.

Cook until the sides begin to set up, about 2 or 3 minutes.

Carefully flip pancake to the other side and continue cooking until pancake feels firm when poked and is cooked through, about another 1-½ to 2 minutes. Repeat for remaining batter (Note: I cook 3 small pancakes at a time on a 10-inch skillet).

Serve pancakes with chopped raw pecans and a drizzle of cinnamon-bourbon syrup (instructions below).

While you’re cooking the pancakes, prepare the syrup by combining all of the ingredients in a small saucepan or skillet. Heat all ingredients over medium-high and bring to a full boil. Cook at a boil for 2 minutes. Remove from heat and transfer to a jar or small pitcher and set aside until ready to use.