Whisk together the flour, baking powder, cane sugar and cocoa powder in a large bowl until combined.
Combine the nondairy milk, vinegar and 1 tbsp (15 mL) oil in a medium bowl. Add
to the flour mixture and stir until just combined (a few lumps are okay).
Heat a large frying pan over medium heat. Add 1 tbsp (15 mL) oil and spread it around to coat the bottom of the pan. Working in batches, spoon 2 tbsp (30 mL) batter into the pan for each pancake (you should be able to cook 5 pancakes at once). Cook for about 1 minute, until bubbles rise to the surface and burst and the edges look cooked. Flip and cook another 30 seconds to 1 minute, until the batter is set around the edges. Repeat with the remaining oil and batter.
Serve with maple syrup, fresh berries and/or coconut whipped cream (if using).