Preheat a pancake griddle to 375.
In a small bowl, whisk together soy milk and apple cider vinegar. Set aside for 5 minutes to allow milk to curdle. In a separate bowl, stir together the flour, baking powder, and salt.
Once the milk has curdled, whisk in the maple syrup, oil, and vanilla extract. Add the wet ingredients to the dry and mix together until the flour is fully hydrated. Fold in chocolate chips and let the batter sit for 5 minutes.
Spray pancake griddle with cooking spray. With an ice cream scoop or 1/4 measuring cup, pour batter on the griddle. It should spread into about a 5″ circle. Repeat until the griddle is filled. When pancakes begin to bubble on the top (about 3 minutes), gently flip it over and bake on the other side until the pancakes have risen to about double the height. Remove pancakes and respray griddle before panfrying the 2nd batch. Repeat until all the batter is gone.
Serve with maple syrup, sliced bananas, and chocolate chips.