Make the chocolate sauce. Put the chocolate in a bowl. Heat the whipping cream, cocoa powder and honey until bubbles form around the edge of the pot.
Pour over the chocolate and then stir until smooth. If the sauce is a little too thick for pouring, you can thin it by stirring in a little warm milk. Set aside - you might need to warm in a microwave for few seconds before using.
Make the pancakes
Sift the flour, sugar, cocoa powder, baking powder, cinnamon and salt into a large bowl.
Mix the egg and milk in a measuring jug and add to the bowl. Mix together with a balloon whisk.
Stir in the melted butter until the pancake mix smooth and glossy.
Heat a tablespoon of grapeseed oil in a large, non-stick pan.
Lower the heat to medium and add a heaped tablespoon of batter per pancake. Spread with the back of a spoon so that each pancake is smooth and even.
Cook for 2-3 minutes, until bubbles start to form on the surface. Carefully flip and cook for a couple more minutes.
Continue until you use all the batter, adding a little more oil between pancake batches.
Drizzle the pancakes with maple syrup or chocolate sauce and serve with fresh fruit and nuts or your choice of toppings.