Directions:
1.    In medium bowl, beat soymilk, egg product and oil with wire whisk until smooth. Stir in remaining ingredients except strawberries, banana and yogurt.
2.    Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375°F or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
3.    Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown. Serve with strawberries, banana and yogurt.

Directions:
1. To make pancake batter, sift flour and cocoa, make hole in the centre, drop in the egg and slowly whisk in the milk until smooth and pouring consistency, leave to stand.
2. Make chestnut cream by carefully mixing cream and caster sugar into prepared chestnuts. Flavour with vanilla essence.
3. Make chocolate sauce, bring to the boil the chocolate, water, alcohol and sugar. Stirring all the time, turn the heat down and simmer for 5 minutes. Remove from heat, add butter. Leave to one side.
4. Make pancakes, put a small drop of oil into a small frying pan until it smokes then pour in a small ladle full of batter. When set turn over. Turn onto a plate and fill with chestnut cream, pour over chocolate sauce and serve.