Whisk together the milk and vinegar and set aside to curdle for 10-15 minutes.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Once the milk has curdled, pour the milk mixture, oil, and vanilla into the dry mixture.
Mix until just combined.
Fold in the chocolate chips.
Heat vegetable oil in a pan (oil should lightly coat the bottom of the pan) over medium heat.
For mini pancakes, pour 1 tbsp of batter onto the pan for each pancake. For normal-sized pancakes, pour 1/4 cup of batter for each pancake.
Cook until the bottom is lightly golden-brown and bubbles form on top. Flip and cook on the other side until it is golden-brown.
Repeat with all of the batter and serve immediately with vegan butter and syrup!
