In a bowl, whisk wet ingredients (1 cup milk, 1 egg, 3 tablespoons oil and 1 tablespoon vanilla extract).
In a separate bowl, sift dry ingredients (1 cup all-purpose flour, 2 teaspoons baking powder, 2½ teaspoons sugar and ¼ teaspoon salt). Combine well.
Pour wet ingredients into dry ingredients and slowly fold the dry ingredients until the batter is smooth.
Divide the pancake batter in half. Add 1 tablespoon cocoa powder to half of the batter. This step is only necessary if you are making both vanilla and chocolate pancakes.
On medium heat, preheat a non-stick pan and grease lightly with oil or butter. Make sure the pan is evenly heated before pouring in the pancake batter.
Use a ¼ size measuring teaspoon to scoop and pour drops of the batter into the pan. Alternately, transfer the pancake batter into a piping bag and pipe small drops of the batter into the pan.
Cook the pancakes for 1-2 minutes of each side until golden brown.
Serve with maple syrup, butter, fresh fruit, nuts, milk or anything to your liking.