Chocolate Chip Pancakes

2 ½ cups almond milk or other non-dairy milk alternative
2 cups all-purpose flour
¼ cup pure cocoa powder
2 T. apple cider vinegar
2 t. baking powder
1 t. baking soda
½ t. salt
1/3 cup packed dark brown sugar
2 large eggs, lightly beaten
1 T. dairy-free soy margarine, melted
3/4 cup dairy-free chocolate chips

In a small bowl or liquid measuring cup, whisk together the almond milk and cider vinegar, and let the mixture stand for 5 minutes, or until slightly thickened.

In a medium-sized mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt and sugar.

In another bowl, whisk together the almond milk mixture, the eggs and the melted margarine until just combined. Add the wet ingredients to the dry ingredients, stirring until just combined.

Lightly oil a heavy-bottomed skillet or griddle and heat over medium heat. Using a 1/3 cup measuring scoop, pour the batter into the pan, leaving at least 2 inches between pancakes. Sprinkle a tablespoon or so of chocolate chips onto the pancakes after they begin to spread.

When bubbles form on the surface of the batter, slide a thin spatula beneath the pancakes and flip. Cook for about 1-2 minutes more, or until pancakes are golden brown. Transfer pancakes to a plate and cover while repeating until all of the batter is used. Serve pancakes warm