1. 1. Prepare Your Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt. Ensure there are no lumps and the ingredients are well combined. This step is crucial for even distribution of leavening agents.

2. 2. Combine Wet Ingredients: In a separate medium bowl, whisk together the active gluten-free sourdough starter, egg, milk, melted butter (or coconut oil), and vanilla extract until smooth. The starter should be bubbly and active, indicating it’s ready to provide lift to your pancakes.

3. 3. Mix Wet and Dry: Pour the wet ingredient mixture into the dry ingredient mixture. Stir gently with a whisk or spatula until just combined. It’s okay if there are a few small lumps; overmixing can lead to tough pancakes. If using, fold in the chocolate chips at this stage. The batter should be thick but pourable.

4. 4. Heat Your Griddle: Place a non-stick griddle or large frying pan over medium heat. Lightly grease it with a little butter or coconut oil. You’ll know the griddle is ready when a drop of water sizzles and evaporates quickly. Maintaining medium heat is key to preventing burning and ensuring even cooking.

5. 5. Cook the Pancakes: Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until bubbles appear on the surface of the pancake and the edges look set. The underside should be golden brown.

6. 6. Flip and Finish: Carefully flip the pancakes with a spatula and cook for another 1-2 minutes on the second side, until golden brown and cooked through. The chocolate color might make it a bit harder to see the browning, so rely on the texture and the bubbles as your cues.

7. 7. Serve Warm: Transfer the cooked pancakes to a plate and serve immediately. Repeat with the remaining batter, greasing the griddle as needed between batches.