Pancakes have my heart. Every time I make pancakes I ask myself why I don't make these every single weekend! Pancakes on a Sunday morning are just the best. And in the spirit of my favorite season, I had to add pumpkin to these cakes. The pumpkin flavor is very subtle though, so if you're not a huge pumpkin fan (not even sure how that can be possible, but I guess it might be) you will still love these!
And for that white drizzle that seriously looks like frosting(!)....it's COCONUT BUTTER. aka liquid gold. This stuff is so good. I add it to my matcha tea every single morning, but it also makes a great dessert drizzle. Coconut butter is different than coconut oil because it's the whole coconut flesh/meat ground down into a butter consistency vs. just the extracted oil. To make the drizzle, all I do is melt 2-3 tbsp of coconut butter on the stove top mixed with ~1-2tsp of coconut oil (add more oil to make the drizzle less thick) and you're all set to drizzle until your heart's content. I also won't judge if you decide to drizzle it straight into your mouth...
Also, if you haven't tried my coconut delicata squash pancakes then you need to make those too! Which means you better stop reading and get in the kitchen because you now have 2 killer pancake recipes to try!