Combine the flour, baking powder, cocoa and sugar in a medium bowl and whisk to thoroughly mix.
In a separate bowl whisk together the yogurt, egg, milk and vanilla essence then pour the yogurt mixture into the dry ingredients and whisk until smooth and pourable (add a little extra milk if needed to make a spoonable batter).
Heat a little butter or spray a non-stick pan with oil and cook about ¼ cup of mixture at a time, spreading to make even round shapes. Cook on one side until bubbles appear then flip and cook remaining side until golden. Continue with remaining mixture.
Serve the pancakes with sliced fresh strawberries, dollops of chocolate yogurt and a drizzle of maple syrup.
