Whisk the gluten-free flour, sugar, baking powder, and salt together in a medium bowl. Add the milk, egg, oil, and vanilla extract. Mix until smooth. Stir in the chocolate chips. Let the batter rest for 10 minutes. (Batter can rest up to 30 minutes.)
Spoon about ¼ cup of batter onto the skillet. Cook until the edges look set and bubbles appear all over the surface of the pancake, about two minutes. To check for doneness, lift the edge of the pancake with a spatula. It should be golden brown.
Repeat with the remaining batter. If the chocolate chips settle to the bottom of the batter between cooking batches, give the batter a gentle stir.
To keep pancakes warm before serving, place them in a preheated 250℉ oven on a parchment-lined baking sheet.
Serve with butter and syrup.
Gluten-Free Flour–This recipe was tested with Bob's Red Mill 1:1 Gluten-Free Flour Blend. Using a different flour might change the texture of the pancakes.
Chocolate Chips–Use your favorite chocolate chips. And adjust the amount to suit your taste.