Pre-heat the oven to 400 degrees.
Prepare the vegan buttermilk. Mix the apple cider vinegar with the non-dairy milk and set it aside. Allow the mixture to curdle before using, about 5-7 minutes.
Whisk the dry ingredients together in a large bowl and set aside.
Pour in the vegan buttermilk, apple sauce, and vanilla extract. Stir to combine. Do not overmix. (Some lumps are okay.)
Let the mixture sit for at least 5 minutes. (30 minutes is best.)
Lightly coat a half sheet pan baking sheet with nonstick spray, making sure to get the sides and corners.
Pour batter onto the sheet pan. Tap the pan on the counter a few times to even out and flatten the batter. Sprinkle on fresh fruit and chocolate chips, as desired.
Bake for 15-18 minutes, until the pancakes are set and cooked through.
Allow the pancakes to cool for 5 minutes. Then slice and serve with maple syrup, fresh fruit, Nutella, jam, or whipped cream. Enjoy!