Pour the apple cider vinegar into a measuring cup. Add soy milk until you reach the 1 cup (250 mmark. This is your vegan buttermilk. Set aside.
In a large bowl, combine the flour, baking powder, sugar and salt.
Pour the melted butter into the vegan buttermilk.
Heat a large pan over medium heat. When the pan is hot, pour the wet ingredients into the dry ingredients and give it just a couple of stirs. Add the chocolate chips and give the batter a couple of stirs more until there are no large pockets of flour. Do not over mix! You want the batter to be thick and with lots of lumps. Once the batter is mixed, make the pancakes right away or else it will lose carbon dioxide and go flat.
If you’re not using a non-stick pan, grease it with a bit of vegan butter. Measure out ¼ cup (60 ml) of the batter and pour it into your pan.
Cook the pancakes until bubbles form on top and the edges begin to set. It should take just a couple of minutes. As explained in the post above, you need to be careful with the temperature of your pan so that it’s neither too hot nor too cool. Adjust the temperature as necessary in order to have fluffy, perfectly cooked pancakes.
Flip and cook on the other side for a minute or so more until golden brown and fluffy.
Serve immediately with your favourite toppings.