Prepare the chocolate sauce: Make a syrup boiling by combining water and sugar in a small pan, then add the cocoa powder, mix and set aside.
Prepare the pancake mix: In a bowl whisk together the pumpkin puree, almond milk, maple syrup and sunflower oil.
Sift in the flour, baking powder and Udo’s Choice Beyond Green powder and stir until well combined.
Place a non-stick frying pan over a low heat (if your pan is not so non-stick then you will need to grease it with a little oil or vegan butter).
Scoop 1/4 cup of the batter into the pan and cook for a couple of minutes until bubbles form on the surface then carefully flip the pancake over and cook for a couple more minutes until browned and cooked through.
Repeat with the rest