Add all of the dry ingredients (with the exception of the chocolate chips and powdered sugar) to a medium bowl and whisk with a fork to combine. Add in all of the wet ingredients and stir with a spoon until just combined. Batter will be on the thicker side.
Place a large nonstick skillet over medium heat. Grease lightly with cooking fat of choice (I use butter).
When skillet is hot (you want the batter to sizzle a bit when it hits the pan), use a medium cookie scoop to form pancakes roughly ¼ cup in size. Don't crowd the pan because the batter will spread out a little. Sprinkle the chocolate chips to taste on each pancake. Cook about 2-3 minutes on the first side, until bubbles form throughout each pancake and the edges start to set. Flip with a spatula and cook about another minute before removing from pan. Repeat until batter is gone.
Serve hot with maple syrup and dusted with powdered sugar if desired and enjoy!
