In a large bowl whisk together all the dry ingredients.
This can now be stored in the pantry in an airtight jar or container for up to 6 months.
To Make into Pancakes
In a large bowl whisk together the dry mixture with the egg and water, or shake together in a large jar until smooth.
In a non stick pan heat a little butter or oil and cook in batches using a 1/3-1/2 cup measure drop the batter in the pan, cook 3-4 minutes until bubbles appear on the surface.
Flip the pancakes and cook a further 1-2 minutes.
Transfer to a plate an keep warm while you cook the remaining batter.
Serve Chocolate Pancakes with cream or ice cream, berries or banana and any of the following Chocolate Sauce, Maple Syrup, Caramel Sauce.
Notes
If you love chocolate you could add Chocolate chips (any variety) to the Chocolate Pancake batter for an extra chocolate hit.