Lightly spoon flour into a dry measuring cup; level with a knife. Lightly spoon cocoa into a dry measuring cup; level with a knife. Combine flour, cocoa, and next 4 ingredients in a large bowl; stir with a whisk. Combine buttermilk, oil, and egg; add to flour mixture, stirring until well blended. Stir in chocolate chips.
Spoon 1/4 cup batter for each pancake onto a medium nonstick skillet coated with cooking spray (chocolate will burn if pan is too hot). Turn pancakes when tops are covered with bubbles and edges look cooked.
Microwave hot fudge topping according to package directions. Cut each pancake in half, and top with fudge topping, whipped topping, and raspberries. Serve immediately.
Made these for breakfast today. AMAZING!!
They were super fudgy, chocolatty, moist, and delicious!
Modifications: I reduced sugar(demerara) to half, used olive oil, 70% dark chocolate chips, and used whole wheat flour for an all healthy meal!
BEST chocolaty breakfast ever! Will definitely re-do it!
Recommend it to all! :)