Add your gluten free self raising flour, cocoa powder, baking powder and sugar to a large mixing bowl. Mix everything around.
Add in your milk and eggs and whisk until smooth and consistent.
In a small saucepan, add 1 tsp of oil and spread around with a brush or some kitchen roll. Turn on at a low heat.
Pour your pancake batter into the saucepan. I used a quarter cup measuring cup to ensure each pancake was roughly the same amount.
Wait until the top-side is starting to bubble and looks less wet and sloppy. This should take around 2 minutes at a low heat.
Flip the pancake over for cook for a further minute or so.
Repeat until you've used up all of your batter.
For the sauce, grab a saucepan and place the dark chocolate and milk in it. Turn on a medium heat and gently melt whilst stirring occasionally until smooth and shiny. Turn off the heat and add the chopped hazelnuts.
Pour your sauce over your pancakes and enjoy!