Pumpkin Spice Pancakes with Chocolate Sauce

Pumpkin Spice Pancakes with Chocolate Sauce

It’s the most wonderful time of the year, and the time of delicious holiday foods. Whether you are home, cuddled up on a snowy cold weekend or are hosting a fun holiday brunch, these pumpkin spice pancakes with chocolate sauce are a must have. They are also the ultimate x mas morning breakfast dish for the whole family.

Not only are they extremely delicious, they are also tolerated by most people with food sensitivities. They are gluten, dairy, grain, nut free and paleo. For more recipes like this ones grab a copy of my new book.

Tips and tricks for the best pumpkin spice pancakes with chocolate sauce:

  • You can whip up the batter within a few minutes using a blender and you are good to go. For this recipe I am using one green and one yellow/ripe plantain, or a 50/50 ratio if you are doing the batter for more than 2 people. For the perfect outcome this combination is quite important. The yellow/ripe plantain gives a lot of sweetness to the batter. The green plantain is responsible for the fluffy texture of the pancake. Using only ripe plantains will result in a batter that will be too moist for proper frying.
  • As always you can adjust the sweetness of the batter to your liking. If you like very little additional sugar make the batter without the maple syrup. Don’t try the batter since it has raw eggs. Fry a small test pancake, try it and adjust the batter accordingly. I would always suggest doing that since working with fresh ingredients can always change the sweetness. Depending on how large or sweet the plantain is that you are using, your batter will vary slightly in taste. Keep in mind that the chocolate sauce will make this dish quite sweet.

Pumpkin Spice Pancakes with Chocolate Sauce

The pancakes taste actually very delicious just by themselves or you could also use leftover cranberry sauce from your holiday meals as a topping. But for me the best part about this recipe is the homemade, warm chocolate sauce on top. I cannot even look at the picture of the pumpkin spice pancakes with chocolate sauce without craving them so much.

To make the chocolate sauce you only need 4 ingredients: coconut oil, vanilla extract, raw cocoa powder and honey. Make sure you make this sauce on the lowest temperature of your oven to avoid caramelization of the honey.

This recipe is really easy to make and will be a hit for you and your family during the holiday season. If you like my pumpkin spice pancakes with chocolate sauce check out my pancakes and my winter fruits with chocolate sauce,

Happy cooking

~Annika

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Pumpkin Spice Pancakes with Chocolate Sauce
These pumpkin spice pancakes with chocolate sauce will be a hit for the holiday season. They are not only delicious but dairy free, gluten free and paleo.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Peel and cut the plantains into small pieces. Use a knife for the green plantain to cut the peel off if it is hard to remove.
  2. Place plantains, eggs, maple syrup, cinnamon, ginger, cloves, cardamom and baking soda last into a blender. Blend until the batter is smooth.
  3. Heat coconut oil in large skillet over medium heat until hot. Pour a scoop of the batter into the pan. (The amount will vary depending on if you like your pancakes, small, big, thick or thin)
  4. Cook the pancakes until till they are firm enough to flip (approx. 2 minutes), then flip the pancakes and cook the other side on medium-low until they are cooked through. Tip: To speed up the process use 2 frying pans simultaneously.
  5. While the pancakes are cooking heat coconut oil in a small sauce pan on the lowest heat. Add cocoa powder, vanilla and honey and whisk until smooth. You can change the consistency (make it thicker) by increasing the temperature slightly (to medium/low). Be very careful not to heat too much and too long. Once the sauce turns thicker, turn the heat off and pour the sauce into a jar or sauce server.
  6. Serve the pancakes with chocolate sauce on top.
  7. Enjoy immediately!
Recipe Notes

Tips:

  • use leftover cranberry sauce as an alternative topping.
  • adjust the sweetness to your liking. Try the first pancake and then adjust. Working with fresh ingredients can change the taste.
  • fry on medium/low temperature if the pancakes are not cooked through yet to avoid burning.

Comments

  1. Ewa Schimmer

    Warum Pumpkin Spice Pancake, wenn sie aus Bananen (Plantains) sind?
    Schaut sehr lecker aus!
    mamma

    1. Gute frage 🙂 Wegen der Gewuerzmischung. Die heisst hier in den USA pumpkin spice, hat aber nichts mit pumpkin zu tun:)

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