To unsweetened almond milk, add apple cider vinegar, maple syrup, and sunflower oil. Mix and set aside.
To a medium-size bowl, add all-purpose flour, baking powder, baking soda, and a pinch of sea salt, and mix with a whisk.
To the dry ingredients, pour the almond milk mixture. Mix with the whisk until just combined. Don’t overmix the batter. Fold in chocolate chips, then let rest the batter for 5-10 minutes.
Heat a pan on medium heat and add about 1 tsp of oil (or spray a thin layer of oil). With a large ice cream scoop or 1/3 measuring cup, pour batter onto a heated pan (cook 1 to 2 pancakes at a time). Cover with lid and let cook until the surface of pancakes has some bubbles and the edges are dry (about 2-3 minutes). Carefully flip and cook on the other side until golden brown. If it's cooking too fast, lower the heat.
Transfer the pancakes to a plate, and repeat the process with the remaining batter, lightly oiling the pan between each pancake.
Serve immediately with maple syrup and fresh fruit.