Step 1

Preheat oven to 425 degrees.

Step 2

In a medium sized mixing bowl, add the almond milk and apple cider vinegar. Set aside and let sit for a minute so it thickens up a bit.

Step 3

Now, in a large mixing bowl, whisk together the flour, baking powder, salt and pumpkin pie spice. Set aside.

Step 4

Now add the pumpkin, vanilla, maple syrup and veggie oil to the almond milk mixture. Whisk together until fully combined.

Step 5

Now add the wet ingredients to the dry ingredients and whisk until fully combined and the pancake batter is smooth. Then, add 1/2 cup of the dark chocolate chips to the batter. Stir to combine.

Step 6

Now pour the batter into a baking sheet sprayed with non stick spray. Spread evenly into the pan, you can bang on the counter to spread and get the air bubbles out.

Step 7

Now bake at 425 degrees for 2-3 minutes, then sprinkle the remaining 1/2 cup of chocolate chips on top of the pancakes. Then bake for 10-12 more minutes until a tooth pick comes out clean.

Step 8

Let cool for a few minutes, then cut into squares. Serve immediately with maple syrup or freeze and toast later.