Combine non dairy milk and apple cider vinegar. Set aside.
In a medium bowl, whisk together flour, salt and baking poweder.
Add sugar, vanilla and coconut oil to milk mixture, stirring to combine.
Make a well in the middle of flour and pour in the milk mixture. Whisk just to combine.
Finely chop mint leaves. Add mint and chocolate chips to batter and gently fold in. Let batter rest for at least 5 minutes.
While the batter rests, preheat a skillet over medium heat.
Once skillet has heated,( a drop of water should sizzle and quickly evaporate), add small amounts of batter to pan leaving space between. You may need to use a small bit of oil depending on the type of pan you use to cook the pancakes.
Cook for 3-4 minutes or until edges have dried and bubbles form over the surface of the pancakes. Flip and continue to cook for 1-2 minutes longer or until cooked through and browned lightly.
Continue this process until all batter has been used. You can warm an oven to 200 degrees to get prepared pancakes warm while the rest cook.
Serve the pancakes warm with a drizzle of maple syrup or melted chocolate.