In a saucepan, whisk together the Calivinegar Very Berry Ginger Balsamic Vinegar, honey, vanilla extract, cinnamon, and cocoa powder. Heat on low, stirring frequently, about 2-3 minutes. Remove from heat and set aside.
Combine the flour, sugar, baking powder, and salt in a bowl. In a separate bowl, whisk together the Lodi Olive Oil Ascolano, eggs, milk, and vanilla. Add the wet ingredients to the dry and combine.
Using a ladle, pour batter onto the griddle, leaving space between each pancake.
Cook for 2-3 minutes over low heat until bubbles begin to surface and the bottom is golden brown. Flip and cook for 1 minute on the remaining side. Repeat with remaining batter.
Top with mixed berries and drizzle balsamic syrup. Enjoy!
