Pumpkin Spice Pancakes with Chocolate Sauce – Noops

Pumpkin Spice Pancakes with Chocolate Sauce

Spice up your breakfast this holiday season with our Pumpkin Spice Pancakes. This recipe is extra special because we use noops not only in the pancakes but also in the chocolate sauce 😋 Double your pleasure!

Pumpkin Pancakes
  • 1 (4.75 oz) Pkg. noops Pumpkin Spice Pudding
  • 1 ½ C. Gluten-free All-purpose Flour
  • 2 Tbsp. Cane Sugar
  • 1 ½ tsp. Baking Powder
  • ¾ tsp. Baking Soda
  • ½ tsp. Salt
  • 1 C. Plant-based Milk
  • ¾ C. Canned Pumpkin Pie Mix (puree with spice blend)
  • ½ Small Banana, mashed
  • 1 tsp. Vanilla Extract
  • Soy-free Vegan Butter Spread for the skillet and for serving
  • Toasted Pumpkin Seeds, for serving (optional)
Chocolate Sauce
  • 1 C. Cane Sugar
  • 3 Tbsp. Cocoa Powder sifted
  • ½ C. Plant-based Milk
  • 1 (4.75 oz.) Pkg. noops Chocolate Pudding
  • 2 Tbsp. Soy-free Vegan Butter Spread
  • ½ tsp. Vanilla Extract

  • To begin the chocolate sauce, whisk the sugar and sifted cocoa powder together in a mixing bowl and set it aside.
  • In a medium saucepan over medium-low heat, combine the plant-based milk, noops Chocolate Pudding, and vanilla extract. Whisking frequently, heat the mixture until it begins to steam.
  • Melt the vegan butter into the milk mixture before adding the sugar mixture. Constantly whisking, bring the sauce to a simmer. Cook until just thickened.
  • Remove the pan from the heat and pour the sauce into a bowl; it will continue to thicken as it cools.
  • Begin preparing the pancake batter. In a mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
  • Separately, whisk together the plant-based milk, pumpkin pie mix, mashed banana, and vanilla extract.
  • Slowly add the dry ingredients to the wet ingredients and mix to form the batter.
  • Melt a teaspoon of vegan butter in a skillet over medium heat.
  • Working in batches, spoon small rounds of batter into the skillet with an inch in between. Once the edges are dry and the bottom is golden, flip and cook the other side for about 1 minute.

Serve the pumpkin pancakes with chocolate sauce and toasted pumpkin seeds, if using.

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