2 tbspapple cider vinegar (or distilled white vinegar)
In a small bowl, combine and stir the plant-based milk, oil, vinegar and vanilla. In a large bowl, sift in the flour, sugar, baking powder, salt, and cinnamon. Stir in the chocolate chips. Pour the liquid ingredients in, stirring just until almost combined, taking care not to over stir or your pancakes will be rubbery. Some lumps are fine.
Heat a lightly greased non-stick pan over medium heat, or an electric griddle set to 380°F. Add the batter by 1/4-1/3 cupfuls. Cook for 3 minutes or until bubbles barely break the surface; flip the pancakes and cook another 3 minutes or until lightly browned. Brush the pan or griddle with a light amount of oil between each batch.