Combine the apple cider vinegar and almond milk in a small bowl or liquid measuring cup. Set aside.
1¼ cup unsweetened almond milk, 1 tbsp apple cider vinegar
In a large bowl combine all of the dry ingredients.
1½ cups all purpose flour, ⅓ cup brown sugar, 1 tbsp baking powder, 1½ tsp pumpkin spice seasoning, pinch of salt
Add in the wet ingredients, then gently whisk together until mostly smooth.
1¼ cup unsweetened almond milk, 1 tbsp apple cider vinegar, ½ cup pumpkin purée, 1 tsp vanilla extract, 2 tbsp vegan butter
Stir the dairy-free chocolate chips into the batter.
½ cup dairy-free chocolate chips
Using a ¼ measuring cup, scoop out a spoonful of the batter onto a well oiled (can use additional vegan butter or cooking spray), heated pan. Once the pancake begins to bubble, flip it over using a spatula. Remove once the pancake is golden brown on both sides. Repeat until finished.
Enjoy!