In a medium bowl mix flour, sugar, cocoa, baking powder, and salt.

In a separate bowl mix milk, vinegar, eggs, vanilla, oil and red coloring.

Whisk wet ingredients into dry ingredients until smooth. If the batter seems thin add a little more flour a tablespoon at a time, if it's thick add a little more milk, a tablespoon at a time. The thickness or thinness will depend on the type of food coloring you use and the type of milk. I used whole milk and the batter was thicker when I used skim milk it was slightly thinner. The batter can be easily adjusted.

Heat skillet over medium to medium-low heat.

Lightly oil skillet for the first pancake.

Place batter in center of skillet (I used 6 tablespoons for each pancake, two scoops from a 3 tablespoon scoop)

add a tablespoon of mini chocolate chips and cook pancake until edges are firm.

Flip pancake and cook until batter is firm usually 30-45 seconds on the second side.