Espresso and Lime

1 Combine flour, cocoa powders, baking powder and salt in a large bowl
2 Whisk together eggs, sugar, milk, vegetable oil and vanilla extract in a medium bowl
3 Add the wet ingredients to the dry ingredients and whisk until fully incorporated 
4 Fold in the milk chocolate chips
5 Place a flat skillet over medium heat
6 When the skillet is preheated, grease with butter or spray with non-stick cooking spray
7 Using a 1/4 measuring cup, add batter to the skillet and cook until small bubbles form over the top of the pancake
8 Flip over and cook for another 60 seconds or until the other side of the pancake is cooked
9 For the topping, whip heavy cream, sugar, cocoa and espresso in a stand mixer or with a hand mixer until light and fluffy
10 Garnish pancakes with some of the espresso chocolate whipped cream
11 Enjoy!