For a sweeter more caramel-like syrup, mix 1/2 cup packed brown sugar with 1/2 cup coconut milk. Cook over medium heat, stirring constantly, until it comes to a boil. Boil 5 to 10 minutes or until it thickens into syrup; it will thicken slightly as it cools, too.
The syrup can be made ahead of time and re-warmed on the stove or in the microwave.
To freeze the pancakes, place them on waxed paper or cooking parchment paper-lined cookie sheet. Cover, and place in freezer 30 minutes. After 30 minutes, transfer pancakes to resealable freezer bag, and freeze. Thaw in microwave 2 to 3 minutes.