In a large bowl whisk flours, baking powder, cocoa powder, sugar, and salt. In a measuring cup or small bowl, whisk milk and egg. Pour milk and egg mixture into the dry ingredients, stir until just combined. Stir in sour cream.
Heat a non-stick griddle or pan over medium heat, spray with non-stick spray if necessary. Spoon quarter cups of batter onto pan and cook pancakes for 3-4 minutes, or until bubbles form around edges of each pancake. Flip and cook for 2 minutes more. Serve hot and top with graham cracker crumbs and marshmallow sauce (recipe follows).
For the marshmallow sauce:
Stir marshmallow fluff and water in a small bowl until smooth.