In a large bowl, add milk, eggs, sugar, melted butter and vanilla extract. Mix all of the ingredients.

Add in the flour, baking powder, and cocoa powder. Whisk until well combined.

Transfer the pancake batter to a squeeze bottle. Alternatively you may use a ziplock/piping bag. Cut a small hole at the corner of the ziplock bag to use it as a piping bag.

Heat a non-stick pan to medium heat. Brush some oil over the pan. Squeeze the pancake batter, size depends on how small you would like your ‘cereal’ to be. For me, I did size of quarters. Ensure that you leave space in between mini pancakes as they will spread.

Cook for about 1-2 minutes until you observe bubbles. Flip them all at once. . Cook the other side for another 1-2 minutes, until golden brown. Careful not to burn them.