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Ingredients:
• 100 Plain flour
• 20g mixed milled flaxseed and chia seed (you can buy this in packets at supermarkets)
• 1 tablespoon cocoa powder
• 1 dessertspoon light brown sugar
• 2 teaspoons baking powder
• 3 eggs
• 140ml whole milk
• 1 tablespoon frozen raspberries or mixed berries
• Grated rind of two oranges

For the sauce:
• 250g dark chocolate
• 250ml double cream
• A squeeze of orange juice (optional)
Method:
• In a large bowl, mix together the flour, cocoa powder, sugar and baking powder and orange rind. Add the eggs and start whisking, then add the milk and whisk until there are no lumps. Add the frozen fruit leaving a little to one side for decoration.
• Heat a frying pan and then place a very small amount of butter in the pan, just enough to coat the surface of the pan when melted. When the butter is sizzling, take a dessertspoon of the mixture and carefully place it into the pan. Cook for a few minutes on one side, until you start to see bubbles popping. Now turn over your pancake with a metal spatula or fish slice and cook on the other side for about 2 minutes until the pancake is set in the middle.
• Serve in a stack with chocolate sauce, frozen raspberries, or mixed berries and cream or/and ice cream.
• To make the chocolate sauce:
• Break the chocolate into a saucepan, add the cream and melt, mixing all the time so that the chocolate doesn’t burn. This sauce will keep for about a week in the fridge, but it will solidify, so it needs to be heated as and when needed.

Note: You can just use 20g more flour instead of the flaxseed mix.You may need a little more milk if your eggs are very small.