In a large mixing bowl whisk together milk, banana and salt. Add flour and cocoa powder, whisk until smooth and no lumps remain.
Heat oil on a frying pan over medium-low heat. Pour a small amount of batter in the center of the skillet, then quickly tilt it to all sides until it covers as much of the bottom as possible. Keep tilting until it won't spread out anymore. Cook for about 1 minute until the bottom is brown, then flip over and cook for another 30 seconds.
Repeat with the remaining batter. Your pancakes should come out very thin. Serve warm with fresh fruit and berries.