In a medium-sized mixing bowl, beat the eggs with an electric mixer or whisk until they're light and fluffy.

Gradually add the sugar to the eggs, continuing to beat until the mixture is smooth and creamy.

In a separate bowl, mix together the flour, baking powder, and cacao powder.

Slowly add the dry mixture to the egg and sugar mixture, alternating with the milk, and stirring until everything is well combined.

Stir in the vegetable oil.

Heat a nonstick frying pan or griddle over medium heat. Scoop 1/4 cup of batter onto the pan for each pancake, making sure to leave enough space between them.

Cook until bubbles form on the surface of the pancake and the edges start to dry out, then flip and cook the other side until golden brown.

Repeat until all the batter is used up

Serve the pancakes warm, topped with your favorite syrup, whipped cream, or fresh fruit.