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.

Page Content

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 Christmas morning breakfast dish for the whole family.

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

Are you dreading the holidays because of your food sensitivities? My AIP/Paleo holiday cookbook can help with over 50 nutrient-dense, gut-healthy holiday and special occasion recipes including a full Thanksgiving menu. So you can enjoy the holidays without regret or deprivation.

Ingredients

  • green plantain
  • yellow plantain
  • eggs
  • maple syrup or honey 
  • cinnamon
  • ginger
  • cloves
  • cardamom
  • baking soda
  • coconut oil 
  • raw cocoa powder 
  • vanilla extract 

Why these Pancakes are a Healthier Option

Most regular pancakes use refined wheat flour and refined sugar, which has no real nutritional value, spikes your blood sugar, and can be inflammatory.

These pumpkin spice pancakes are made of plantains instead of refined flour. Plantains are a great starchy carb source, that will provide you with fiber, vitamins, and minerals. This recipe also uses 4 eggs instead of 1 egg like most pancake recipes. This provides more healthy fats and protein to this recipe. So instead of just eating a bunch of empty carbs, this recipe provides you will whole food ingredients and is a more balanced version of pancakes since it provides you with all three macronutrients (fat, protein, and carbs). The chocolate sauce is made of raw cacao powder and honey without any refined sugar.

Summary: These pancakes are more balanced in their macronutrients, they provide you with fiber, vitamins, and minerals, and don’t contain inflammatory ingredients = This translates to less bloat and feeling full much longer.

Now, this doesn’t mean that eating this pancake recipe is a great idea all day every day. Especially when it comes to breakfast, starting your day with a savory high protein breakfast is the best thing you can do to set yourself up for a day of good blood sugar balance. But it is such a great option when you feel like you want to indulge in a healthier way.

HOT TIP: Eat these pancakes for lunch instead of breakfast for better blood sugar regulation.

How to Make these Pancakes

  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!

HOT TIP: Use two frying pans to speed up the cooking process.

Tips and Tricks for the Best Pumpkin Spice Pancakes with Chocolate Sauce

  • 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.

HOT TIP: The pancakes taste actually very delicious just by themselves or you could also use leftover cranberry sauce from your holiday meals as a topping.

More Pancake Recipes

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 please leave a comment below.

Happy cooking

~Annika

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.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 2 people

Ingredients
  

For the pancakes

  • 1 green plantain
  • 1 yellow plantain
  • 4 eggs
  • 1 Tbsp maple syrup or honey use more if you like it sweeter
  • 3 tsp cinnamon
  • 2 tsp ginger
  • 1 tsp cloves
  • 1 tsp cardamom
  • 1 tsp baking soda
  • coconut oil for frying

For the chocolate sauce

  • 4 Tbsp coconut oil
  • 1/4 cup raw cocoa powder
  • 2 Tbsp honey
  • 1 tsp vanilla extract (alcohol free)

Instructions
 

For the pancakes

  • 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.
  • Place plantains, eggs, maple syrup, cinnamon, ginger, cloves, cardamom and baking soda last into a blender. Blend until the batter is smooth.
  • 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)
  • 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.

For the chocolate sauce

  • 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.
  • Serve the pancakes with chocolate sauce on top.
  • Enjoy immediately!

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.
Are you enjoying my ad-free content? To keep it like this, here are some ways you can support my work:

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:)

Add A Comment

Recipe Rating