In a large bowl, whisk the eggs, coconut sugar, milk, vinegar, and oil. Add the flour, baking powder and whisk until roughly combined—a few lumps are okay.
Heat the oven to 400°F (205°C).
Heat a nonstick pan over medium heat.
Add ¼ of the batter to the pan. Arrange the cookies and chocolate chips in an even layer on top. Cook for 3 minutes, then transfer to the oven for 2 to 3 minutes, until the top of the pancake is springy to the touch.
Repeat with remaining batter. Serve with butter and maple syrup.
