In a mixing bowl, sift in the flour and cocoa powder. Add the sugar and baking powder and mix well. Add the milk and whisk until a batter remains. Let the batter sit for 5 minutes.
Add some oil to a non-stick skillet and place over medium heat. Once hot, add 1/4 cup portions of the pancake batter and immediately cover the pan. Cook for 2-3 minutes, remove the lid, flip, and cook for another two minutes.
Repeat the process until all the pancakes are cooked.
Notes
TO STORE: Transfer leftover pancakes to an airtight container or bag and store them in the fridge for up to 4 days. TO FREEZE: Make a big batch of these pancakes and freeze them for up to 3 months. Put sheets of parchment paper in between the pancakes to prevent them from sticking to each other. TO REHEAT: Reheat the pancakes in the microwave or in a pan over medium heat.