Preheat oven to 325 F. Grease a 12x9-inch baking pan and set aside.
In a medium bowl, combine rolled oats, pecans, C&H® Light Brown Sugar, coconut oil, cinnamon and salt. Spread evenly on prepared baking pan.
Bake for 25 minutes, until golden brown. Stir the granola twice while it’s baking to prevent burning. Transfer to a large piece of aluminum foil to cool.
In a large bowl, whisk together the dry ingredients—rolled oats, flour, baking soda, salt and sugar. In a separate, smaller bowl, whisk together the wet ingredients—egg, coconut oil and buttermilk. Add wet ingredients to the dry ingredients and stir just until moistened.
Pour about 1/3 cup batter onto a hot, greased griddle or cast-iron skillet over medium heat. Cook until bubbles form at the top and they become small (the edges of the pancakes will look set). Flip and cook the other side until golden brown.
Stack desired number of pancakes on a plate. Top with granola and pour maple syrup over the pancakes. Enjoy!