Chop the Pecans (1 tablespoon).
Measure out the Non-Dairy Milk (1 cup) and add the Apple Cider Vinegar (1 teaspoon). Stir, then set aside.
Sift the All-Purpose Flour (1/2 cup) and Whole Wheat Pastry Flour (1/2 cup) into a medium bowl using a mesh strainer or sifter.
Add the Baking Powder (1 tablespoon), Ground Cinnamon (1/4 teaspoon) and Salt (1/4 teaspoon) then whisk well to combine.
Add the Pure Maple Syrup (1 tablespoon) and Oil (1 tablespoon) to the milk and stir.
Pour the wet mixture into the dry and stir until just combined. Do not over-mix, a few lumps are okay. Let the batter rest for 10 minutes before using.
During the last 5 minutes of the batter rest period preheat your griddle or skillet on medium heat. Spray the griddle/skillet with Nonstick Cooking Spray (to taste) or grease lightly with vegan butter.
After 10 minutes the batter should have risen and look puffy.
Transfer the batter to a measuring cup to make it easier to pour.
Drop a ¼ cup of batter per pancake onto the griddle.
Sprinkle the tops of the pancakes with Vegan Chocolate Chips (1 tablespoon) and chopped pecans. About 5 chocolate chips and 1 pecan half per pancake.
Cook the pancakes until bubbles start to form, about 2 minutes. You can lift the pancake a little with the spatula to see if the bottom is nicely browned.
Once it is, flip the pancakes and cook for another 2-3 minutes.
Place finished pancakes on a plate covered in aluminum foil to keep them warm while the next batch is done.