Add the flour, cocoa powder, sugar, baking powder, baking soda, and salt to a large bowl. Use a wire whisk to combine all the dry ingredients until they're evenly mixed.

Into a large liquid measuring cup (I like to use my 4-cup measure for this), measure the buttermilk, canola oil and vanilla extract. Add the egg and whisk the wet ingredients with a fork until combined.

Pour the wet ingredients into the dry ingredients and combine them with a wooden spoon or a spatula until there are no streaks of the flour mixture remaining.

Heat a large skillet or griddle over medium heat. Lightly spray the cooking surface with some canola oil spray and place your metal pancake mold onto the greased cooking surface. Spray the inside of the pancake mold and measure out just enough pancake batter to cover the bottom of the mold. Since the batter contains buttermilk, it will rise quite a lot so don't be tempted to over-fill the mold.

Once the pancake has cooked on the first side for about 3 minutes, remove the mold and flip the pancake to fry on the other side for another 2-3 minutes. If you have more than one mold, feel free to make fry than one at a time.

Fry the pancakes in batches, making sure to spray the cooking surface and the inside of the pancake mold each time you use it to prevent sticking.

Once they're all done, serve them warm with some of your favourite whipped topping and some fresh strawberries!