Blend flours, baking powder, milk, sugar and the flaxseed in your blender or stir by hand in a large measuring cup (I do the latter with pancakes because then it is easier to pour pancakes onto the griddle.)
You want a pourable, yet thick, mixture. Add more plant milk by tablespoon if it is too thick; add all-purpose flour by tablespoon if it is too watery.
Put a griddle pan on the stove and heat until a sprinkling of water beads up.
Pour 4 small pancakes at a time, quickly sprinkle 5-8 chocolate chips onto the pancakes if you are adding those.
Flip when the edges seem dry and tiny holes appear.
I let them cool on a cooking rack so they don't get wet; then I serve.
Between sets of pancakes, I rinse the griddle to cool it a bit, and then put it back on the stove and pour on the next set of pancakes. This method always helps me keep the pancakes a solid brown, without making those graduated rings appear which are a result of a too-hot griddle.