Mix the wet ingredients. In a medium bowl, mash the banana until mostly smooth. Stir in the non-dairy milk, vinegar, vanilla, and oil. Let it sit for 2–3 minutes to slightly curdle the milk and activate the leaveners later.

Combine the dry ingredients. In a separate large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. If using cinnamon, add it here.

Bring it together gently. Pour the wet mixture into the dry. Stir with a spatula until just combined. A few small lumps are fine. Overmixing makes pancakes tough.

Fold in the chocolate chips. Add the chips and any optional nuts or blueberries. Fold lightly to distribute without deflating the batter.

Rest the batter. Let the batter sit for 5 minutes. This hydrates the flour and helps the pancakes rise better.

Heat the pan. Warm a nonstick skillet or griddle over medium heat. Lightly grease with oil or vegan butter. The pan is ready when a drop of water sizzles on contact.

Cook the pancakes. Scoop 1/4 cup of batter per pancake onto the pan. Cook until bubbles form on top and the edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more, until golden and cooked through.

Adjust heat as needed. If pancakes brown too fast, lower the heat slightly. Wipe and regrease the pan between batches for even browning.

Serve warm. Stack with extra chocolate chips, sliced banana, and a drizzle of maple syrup. A sprinkle of flaky salt on top makes the chocolate pop.