In a large bowl, break the eggs, and beat them with a whisk until they're light lemon yellow, and fluffy. Add the milk, and stir. Add the Oil, salt and sugar, and whisk together. 

Add the Flour and baking powder, and whisk together just until ingredients are mixed. (Batter may be a little lumpy, but that's okay)

Divide batter; you'll need two bowls; place an equal amount of batter in both bowls, and leave an equal amount of batter in the big bowl.

In the first bowl, add 1/2 cup of cocoa, and 1/3 cup of mini chocolate chips, blend well. In the second bowl, add 1/4 cup of cocoa, 1/3 cup of chocolate chips and blend well. Finally, in the third bowl (the one you mixed the batter in) add 1/3 cup of mini chocolate chips, but no cocoa.

Heat an electric griddle until better melts and sizzles. With the heat on a medium setting, drop the batter for the pancakes with either a ladle, or ice cream scoop, and cook until golden brown.

Flip the pancakes with a pancake turner, and remove to a plate to serve, starting with the dark batter, medium batter, and the natural color on top.

Drizzle with melted butter and syrup, and top with whipped cream, and sprinkle mini chocolate chips. continue until all pancakes are cooked.

Serve with extra butter, maple syrup and whipped cream.