• Combine together the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl.
• Make a well in the centre and add the buttermilk, egg, butter and vanilla extract. Whisk until smooth. There might be a few lumps but it's fine. The batter  must be thick in consistency. If the batter is too thick and doesn't pour off the cup smoothly- add a few tablespoons of buttermilk until you reach the desired consistency. Keep the batter aside.
• Heat a nonstick pan or griddle over low-medium heat and spray with a cooking spray or wipe with a little butter. Pour 1/4 cup of the batter onto the pan and spread into a round shape with the back of measuring cup.
• Cook your pancakes for about 3-4 minutes each, or until bubbles appear on the surface, then carefully flip the pancake over. Give it another 2-3 minutes on the other side. Repeat with the remaining batter.
• Serve with cream cheese frosting, fresh berries, chocolate chips and powdered sugar.
• Enjoy!

Cream Cheese Frosting

• In a small bowl beat whipping cream until stiff peaks form, using a hand mixer.
• Combine the cream cheese, whipped cream, powdered sugar and vanilla in a large bowl. Top the pancakes. If the cream cheese frosting is thick for your liking, add a couple tablespoons of heavy cream ( 1 tablespoon at a time) and beat until you achieve the desired thickness.