• Combine the dry ingredients (flour, baking powder, cocoa powder, sugar, salt) in a large mixing bowl using a mesh sifter to ensure no dense lumps.
• In a medium mixing bowl, mix together the wet ingredients (chocolate milk, oil, vanilla extract, and eggs) until they are fully mixed.
• Gently pour about 1/4 of the wet mixture into the dry ingredients, stirring until the batter is smooth and lump-free.
• Let the batter sit for 15 minutes to allow the ingredients to firm up and rise slightly.
• Give a non-stick pan a quick brush with oil or butter and heat over medium to low-medium heat.
• Pour about ¼ cup of batter into the pan. Cook each side for 2-3 minutes until small bubbles form and the edges appear dry, indicating they are ready to be flipped using a spatula.
• Flip and cook for another 2 minutes until both sides are browned and the pancakes are cooked through.
• Press down gently with the spatula to ensure even cooking. Set aside on a warming plate to keep warm, and serve them right away with your choice of toppings.

Variations:

• Chocolate Chip Pancakes: Stir in ¼ cup of chocolate chips to the batter before cooking for added chocolatey goodness.
• Protein Pancakes: Mix in a scoop of your favorite chocolate protein powder to the dry ingredients to increase the protein content.
• Dairy-Free Pancakes: Substitute chocolate milk with dairy-free chocolate milk like almond milk, soy milk, or coconut milk.
• Nutty Pancakes: Add ¼ cup of chopped nuts like walnuts or almonds for added texture.

Serving Suggestions:

• Enjoy these pancakes with whipped cream, maple syrup, or yogurt. For a special treat, melt some chocolate in a microwave in 20 second increments, stirring between each, and drizzle it over the pancakes.

Nutritional Information:

• Carbohydrates: 59g
• Protein: 10g
• Fat: 19g
• Saturated Fat: 5g
• Trans Fat: 0.01g
• Cholesterol: 215mg
• Sodium: 970mg
• Potassium: 102.1mg
• Fiber: 5g
• Sugar: 15g
• Vitamin A: 108IU
• Calcium: 338mg
• Iron: 4mg