Combine flour, baking powder, and salt in a medium mixing bowl.

In a blender, combine half the milk and chopped Mexican chocolate.

Blend until the chocolate is well incorporated into the milk.

Add the remaining milk, egg, oil, and vanilla to the blender.

Blend until combined.

Pour the wet ingredients into the dry ingredients and whisk until just combined.

Heat a griddle or frying pan on medium heat and spray with oil.

Pour one heaping tablespoon (for small pancakes) or two heaping tablespoons (for larger pancakes) of batter onto the hot griddle, spreading it into a circle.

Cook for about 2 minutes per side, or until golden brown and cooked through.

Serve immediately with maple syrup or caramel sauce.