Vegan Pumpkin Chocolate Chip Sheet Pan Pancakes

1 Preheat oven to 425 degrees.
2 In a medium sized mixing bowl, add the almond milk and apple cider vinegar. Set aside and let sit for a minute so it thickens up a bit. 
3 Now, in a large mixing bowl, whisk together the flour, baking powder, salt and pumpkin pie spice. Set aside.
4 Now add the pumpkin, vanilla, maple syrup and veggie oil to the almond milk mixture. Whisk together until fully combined. 
5 Now add the wet ingredients to the dry ingredients and whisk until fully combined and the pancake batter is smooth. Then, add 1/2 cup of the dark chocolate chips to the batter. Stir to combine. 
6 Now pour the batter into a baking sheet sprayed with non stick spray. Spread evenly into the pan, you can bang on the counter to spread and get the air bubbles out. 
7 Now bake at 425 degrees for 2-3 minutes, then sprinkle the remaining 1/2 cup of chocolate chips on top of the pancakes. Then bake for 10-12 more minutes until a tooth pick comes out clean. 
8 Let cool for a few minutes, then cut into squares. Serve immediately with maple syrup or freeze and toast later.