In a large bowl mix together the flour, baking powder and pinch salt.
Mix the milk, runny honey and the egg in jug.
Make a well in the centre of the dry ingredients and pour in the milk mixture, whisking as you go until the mixture is smooth.
Heat a non-stick frying pan and spoon in 3 large spoonfuls of the mixture to make pancakes about 7cm across. Cook for a couple of minutes, until the edges are golden and risen and bubbles appear, then flip and cook for another 2 – 3 minutes, until the pancakes are cooked through. Remove from the pan and keep warm while you cook the rest of the pancakes.
Mix the spreadable honey and cocoa to form a chocolatey spreadable consistency.
Serve 3 pancakes, spread the honey and cocoa mixture across each and then sprinkle some nuts and berries on top.