Add the dry ingredients to a large mixing bowl and whisk to combine.
In a separate bowl add the wet ingredients and stir to combine.
Add the wet ingredients to the dry ingredients. Gently fold until combined. Let sit for a few minutes to let the gluten rest.
Heat a pan over medium low heat. Add a tablespoon of avocado oil to line. Add 2 tablespoons of batter per mini pancake, immediately add the chocolate chips, and let cook for about two minutes. Then flip, and cook for another two minutes or so until golden brown and totally fluffy.
I like to serve mine with some vegan butter and more maple syrup. Enjoy!